8 oz cream cheese, softened and whipped (can substitute an 8 oz tub of whipped cream cheese)
1 pint (or more) fresh blueberries
12 oz jar Seedless raspberry preserves
2 loaves French bread
8 extra large eggs
1 cup half & half (or heavy cream)
1 t. vanilla
½ stick unsalted butter
½ cup brown sugar, packed
1/4 cup real maple syrup
Whipped cream or crème fraiche
Preheat oven to 350 degrees. Spray 11"x 13" glass baking pan with no-stick cooking spray. Slice bread ½" to ¾" thick. Spread cream cheese on half of slices. Place cream cheese side up in baking pan. Press blueberries into cream cheese on each slice. Spread remaining slices of bread with raspberry preserves and place, preserves side down, on top of bread in pan to make "sandwiches."
Beat eggs and add half & half and vanilla. Pour slowly over sandwiches in pan, making sure to cover each sandwich. Turn sandwiches over to soak up egg mixture. Cover pan and place in refrigerator overnight. The next morning, uncover pan and make syrup.
To make syrup, combine all sauce ingredients in a small saucepan and stir over low heat until well mixed and sugar is dissolved. Drizzle each sandwich with the Maple Brown Sugar syrup. Bake in oven, uncovered for approximately 20 minutes or until tops of French toast sandwiches are crisp and brown.
Serve two French toast sandwiches on a warmed plate, decorated with a raspberry sauce drizzle (optional). Sprinkle sandwiches with powdered sugar and top with whipped cream/crème fraiche (if desired) and a few blueberries and raspberries. Note: If you double the sauce, you can serve half of the sauce alongside the French toast.