Gather all the ingredients on to the counter, separated into groups for each part of the French toast.

Get a small saucepan and place it on the stove over medium-high heat. Add all the blueberry sauce ingredients, except corn starch, to the pan. Allow to come to a boil and reduce heat to a high simmer for about 3 to 4 minutes. Mix corn starch with about two tablespoons of cold water and stir into blueberries. Stir occasionally and cook for another 3 to 4 minutes, until sauce thickens and blueberries have burst and cooked down into a sauce. Remove from heat.

While blueberries are cooking, whisk together the ingredients for the egg/milk batter for the French toast in a shallow bowl. Start heating a large skillet or griddle over medium-high heat. Add butter to the pan to melt. Once the butter has started to brown, dip the French bread slices into the egg/milk batter, turning to coat thoroughly. Place into the pan, cook slowly in the hot pan to allow the brown sugar to caramelize in the butter. Flip the French toast once and fry until crispy brown on both sides.

As the French toast and blueberry sauce are cooking, mix the cream cheese and powdered sugar in a small bowl. Set aside until time to assemble.

Once French toast is brown, and blueberry sauce is complete, it is time for the assembly process.

With a spoon or butter knife, apply a thick layer of the cream cheese mixture to one piece of the French toast and set on a plate.  Spoon some of the blueberry sauce over the cream cheese mixture, then place another piece of the French toast on top.  Spoon more of the blueberry sauce on top.  Drop a few fresh, uncooked blueberries on top and serve.