This is MAHVELOUS! I'm printing the recipe with notes of some changes I made.

Blueberry Breakfast Puff
courtesy of The Folkstone Guest House Bed & Breakfast
West Chester, Pennsylvania

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2 cups fresh blueberries (I used a 16 oz. can, drained & reserving the syrup)
1-1/2 tablespoons cornstarch
1/3 cup water (I used the reserved syrup)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 tablespoon lemon juice
1/3 cup light brown sugar
14 to 16 slices of bread (I used up day-old white bread leftover from bread machine loaves -- "eyeball" the amount of bread to equal approximately 1 store-bought loaf)
4 eggs
2-1/2 cups half and half
1 teaspoon vanilla
1/4 cup sugar

Mix first 7 ingredients in list together. Heat until you have a semi-thick sauce. Set aside and cool to room temperature.

Cut crusts from bread (I didn't and the final product didn't seem to suffer!). Spray a 2 quart rectangular Pyrex pan with a non-stick pan coating. Cover the bottom of pan with bread slices.

In separate bowl, mix eggs, half & half, vanilla and sugar. Pour half of this mixture over bread. Spread thickened cool blueberry sauce over bottom layer. Arrange the other half of the bread on top of blueberry filling. Pour remaining egg mixture over the top. Sprinkle with a dash of nutmeg.

Cover and place in refrigerator overnight. Bake in a preheated 350° F. oven for 60 minutes. Let stand for 10 minutes before cutting into 6 servings or 12 servings for a buffet. Top with brown sugar (I used maple syrup) and a few blueberries. A great substitute for French toast.

NOTE: You probably could even subsitute blueberry pie filling for a shortcut, but the final product was REALLY nice with lots of blueberries in it.