Blueberry Amaretto French Toast

I made this for my family on a weekend camping trip this summer, so I did not actually measure any of this. It’s a “to taste” recipe without a doubt!

Cube the cream cheese, as little or as much as you like. De-stem and wash the blueberries, pat dry.
In a sauce pan, bring water and sugar to boil; add corn starch to thicken. Stir in 1/2 the blueberries OR as much as you prefer. After the blueberries have popped and sauce has thickened some, turn off the heat and add amaretto to taste. The flavors meld better after the sauce has rested for several minutes.

Whisk the eggs and milk (I like to add a spash of amaretto in the mix too). Soak your bread in the egg wash and place in a nonstick or butter-soaked pan, depending on your preference, over medium to medium-high heat. Heat until browned, 4-5 minutes, and flip over. Place a sprinkling of blueberries and cubed cream cheese on top of the “done” side while the other side browns. Sandwich 2 pieces together for a “stuffed” french toast. Plate and cover with the blueberry amaretto sauce. Sprinkle with powdered sugar and enjoy.