Blueberry-Stuffed French Toast

One 1 to 1 and one-fourth pound loaf white bread
One 1/4 cups milk
3 large eggs
1 TBSP sugar
1 TSP pure vanilla extract
Pinch salt

For filling:
1/4 pound cream cheese, softened
2 Tbsps sugar
1/4 TBSP almond extract, optional
One 1/2 cups blueberries mashed

unsalted butter
vegetable oil
confectioner's sugar

Heat griddle to 300. Butter a baking sheet. Mash cream cheese with 1 tbsp sugar and almond extract in medium bowl. Stir in blueberries and add sugar if too tart. Mixture should be thick and chunk. In shallow dish or bowl. whisk together milk, eggs, 1 tbsp sugar, vanilla, and salt. Cut a pocket in to side of each piece of bread. Spoon in mixture. Dunk stuffed bread in egg mixture. Warm 1 tbsp butter and oil together on griddle on medium heat. Cook toast until golden brown. Dust with confectioner's sugar and serve with maple syrup.