French Toast Bites with Blueberry Sauce

From Williams-Sonoma "Cooking Together"

1 pint blueberries
3/4 cup maple syrup
2 T sugar
1 t cinnamon
2 large eggs
1/2 cup buttermilk
1/2 cup milk
1 t vanilla
pinch salt
6 slices country bread or homemade bread cut into 1-inch cubes (we used the cinnamon-swirl variation)
2 T butter

In a small saucepan over medium-low heat, combine the blueberries and maple syrup. Bring to a boil, stirring to prevent scorching, then remove from the heat and set aside to let cool.

In a large bowl, stir together the sugar and cinnamon. Set aside.

In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla, and salt until blended. Place the bread cubes in the egg mixture and, using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.

In a large frying pan over medium heat, melt 1 T of the butter. Add half the coated bread cubes and cook, turning often, until golden brown on all sides, about 5 minutes. Transfer the cubes to the bowl holding the cinnamon-sugar and toss to coat. Repeat with the remaining bread cubes and 1 T butter.

Divide the french toast into individual servings and sprinkle with the remaining cinnamon-sugar. Serve with blueberry sauce.

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