Ingredients

8          thick slices of good quality bread

1          cup (250 mL) light mascarpone cheese

¼         cup (50 mL) maple syrup

1          cup (250 mL) fresh blueberries

8          eggs

½         cup (125 mL) whole milk

1           tsp (5 mL) vanilla extract

¼         tsp (1 mL) almond extract

Garnish

½         cup (125 mL) toasted slivered almonds

Whip mascarpone, half of the blueberries, and maple syrup together. Fold in remainder of fresh blueberries.

Slice bread in 1 ¼ inch slices, cut a pocket on the side and fill with mascarpone/blueberry mixture; set aside.

Combine eggs, milk, vanilla and almond extract together in a shallow dish; carefully dip bread slices into egg mixture, coating both sides. Place on buttered medium-high grill and cook both sides until golden, approximately 3 to 4 minutes.

Plate and serve with Maple Blueberry Sauce and slivered almonds.

Maple Blueberry Sauce

½       cup (125 mL) maple syrup

1         tbsp (15 mL) cornstarch

Pinch salt

1         tbsp (15 mL) butter

2         cup (500 mL) fresh highbush blueberries

Place maple syrup, salt and cornstarch in a saucepan bring to a boil. Remove from heat and stir in butter and blueberries.