Bacon and Maple Stuffed FrenchToast

1. Chop about 2/3 of the bacon quite small, 1/8″ to 1/4″. With the other 1/3, crumble it into about 1/2 inch pieces. Put the 1/2″ crumble pieces of bacon to the side for garnish.
2. Do this part at least 2 hours before, or the night before to allow the filling to firm up so that it will not run straight out of the nice little pocket you’re going to make in the bread. Into a medium bowl put the small chopped bacon, the softened cream cheese and the 1/2 cup of maple syrup. Mix well until the ingredients are incorporated. Cover and refrigerate.
3. When you are ready to make your French toast, in a shallow dish, whisk together the eggs, milk, cream, vanilla and salt.
4. Using a pointed knife, make a slit into the bottom of the slices of bread creating a pocket. Be sure not to cut all the way through.
5. Use a sandwich spreader or a butter knife to gently put about 1/4 of the filling into each bread pocket.
6. Place the filled bread pockets into the dish with the egg mixture. Let it sit for about 2 minutes.
7. Heat a skillet or griddle to between medium and medium-high heat.
8. When the bread has soaked 2 minutes turn it over for another 2 minutes, or until your pan is hot.
9. Heat the 2/3 cup of maple syrup in a small pan, or in the microwave. When the syrup is hot, add the blueberries and turn the heat off.
10. Melt a little butter in the skillet or griddle, gently put the egg soaked bread into the pan and cook until golden on both sides.
11. Top the French toast with the maple syrup and blueberries and some crumbled bacon.