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1
Begin by preparing the whipped cream cheese. In the bowl of an electric mixer, add cream cheese and cream or half-and-half. Beat on high speed until soft peaks form, about 5 minutes. Add maple syrup and vanilla and beat until just combined. Refrigerate until ready to serve.
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2
Prepare blueberry sauce. In a saucepan over medium heat, combine 1 1/2 cups blueberries, orange juice and zest, sugar, and 1/4 cup water. Stir gently, and bring to a low boil. Once mixture has reached a boil, stir in dissolved cornstarch mixture and simmer for about 3 minutes, or until mixture has thickened. Stir in remaining 1/2 cup blueberries and remove from heat. If mixture is too thick, add more water to achieve desired consistency. Cover and set aside until ready to serve.
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3
In wide mixing bowl, whisk eggs until frothy. Add half -and-half or milk, orange juice and zest, vanilla, sugar, ginger, and salt and whisk until well combined.
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4
Working in batches of two, soak bread slices in egg mixture for 1-2 minutes per side or until soaked through.
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5
Meanwhile, melt 1 tablespoon butter or oil in a skillet over medium heat. Once butter is hot and bubbling, place soaked bread slices in the pan and fry for 3-4 minutes per side, or until golden brown and crisp on the edges.
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6
While the first slices are cooking, heat oven to 250u00b0F, and begin soaking next two slices of bread. Once first slices are done, remove from pan and place on a baking sheet in the heated oven to keep warm. Repeat frying process with remaining slices of bread, replenishing butter or oil in frying pan as needed.
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7
To serve, top each serving of hot French Toast with a generous drizzle of warm blueberry syrup and a large dollop of whipped cream cheese. If desired, garnish with fresh blueberries, powdered sugar, or orange slices. Enjoy!
