Berry Stuffed French Toast

FRENCH TOAST:
First cut the toast up into cubes. Spray the bottom of a 9×13″ glass baking dish with vegetable spray. Throw half the cubes into the dish. Cube the cream cheese and place on top the bread in the dish. Drop the fruit on top of the cream cheese. Dump the rest of the bread cubes on top of the berries.

Mix together the eggs and milk, then throw in the cinnamon, vanilla extract and maple syrup. Mix the egg mixture completely. Slowly pour the egg mixture over the French toast, coating as many of the bread cubes as possible.

Cover the dish with plastic wrap and place it in the fridge overnight. The next morning, preheat the oven at 350F and replace the plastic wrap with foil. Bake the French toast for 30 minutes while you make your berry sauce.

BERRY SAUCE:
While the toast is in the oven, get the sauce ingredients together. Mix the water, cornstarch, sugar and half the berries over medium heat until the sauce thickens. Add the remaining berries and the butter. Mix thoroughly.

After 30 minutes, remove the foil from the French toast and bake the dish for a further 30 minutes and remove from the oven.

Allow the French toast to sit for about 10 minutes before serving. Serve with the berry sauce.