Stuffed French Toast with Blueberry Sauce

16 sl Bread
8 oz Reduced-fat cream cheese -- softened
10 Eggs
1/3 c Maple syrup
2 c Milk
For Sauce:
1 Orange
2 c Blueberries
1 c Sugar
1 ds Nutmeg

Grease a 9 x 13 baking pan. Remove and discard crust from the bread; cut remaining bread into 1/2 inch cubes. Cut cheese into 1/2 inch cubes. Layer half of bread in pan. Next add cheese, then the remainder of the bread. Beat eggs and mix with syrup and milk. Pour egg mixture over bread and cheese. Cover and refrigerate overnight. Bake at 375 covered for 15 minutes. Remove cover and bake an additional 30 minutes. Cut into squares and serve with blueberry sauce. Sauce: grate peel from orange and squeeze juice; place in a medium saucepan. Mix blueberries, sugar, and nutmeg together and add to saucepan. Bring to a boil, then cook on low heat for 5 minutes. Sauce can be made ahead of time, then served warm or cold.

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