Blueberry Stuffed French Toast

Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread cheese side up in the baking dish. Sprinkle with 1 cup of the blueberries then top with the bread cubes.

Whisk together the milk eggs maple syrup vanilla extract and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.

Preheat an oven to 350 degrees F (175 degrees C).

Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean 20 to 30 minutes. Cool in the pan for 5 minutes before serving.

To make compote: Heat cornstarch water and remaining 1 cup of sugar over medium heat and bring to a simmer cooking until thickened about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.