Lemon-Curd Stuffed French Toast with Blueberry Syrup

Not for the faint-hearted, this stuffed french toast is the most decadent breakfast I've ever experienced.  It does require some extra work compared to regular french toast,  but you can make the lemon curd and blueberry syrup ahead of time.  Bonus: you will probably have extra lemon curd left over to spread on your toast for the rest of the week.

The Ingredients:
For lemon curd:
1/2 c lemon juice
1/4 c water
3/4 c sugar
2 T cornstarch
zest of 2 lemons
a pinch salt
3 T soy creamer or soy milk
1 T margarine

For blueberry syrup:
1 c frozen blueberries, at least partly thawed
2 T + 1 t sugar
2 T water
1/2 t lemon zest
1/4 t vanilla
a pinch salt

For french toast:
1/2 a loaf of thick, crusty bread, such as an Italian loaf
1 c soy or almond milk
1/2 c soy creamer
2 T flour
2 T cornstarch
1 T nutritional yeast
1 t vanilla

about 6 T vegan cream cheese for filling
oil or margarine for frying

The Process:

1. Make the lemon curd at least a few hours or up to a few days ahead of time.  Combine lemon juice, water, sugar, cornstarch, lemon zest and salt in a blender, and blend until smooth.  Pour into a small saucepan and bring to a boil over medium heat, stirring.  Once mixture boils, reduce heat to low, stop stirring, and continue to simmer for 1 minute.  Remove from heat and whisk in soy creamer and margarine.  Let cool, and refrigerate covered until ready to use.
2. Make blueberry syrup (can be done up to a few days ahead of time).  Lightly mash blueberries with the back of a fork.  Combine in a saucepan with remaining ingredients, and bring to a boil over medium heat, stirring frequently.  Boil for 1 minute, then remove from heat.  If making syrup ahead of time, store covered in the refrigerator until ready to use.
3. For french toast, slice bread into 1.5 to 2-inch slices.  Cut a deep slit down the center of each slice to form a pocket.
4. To make batter, whisk together almond milk, creamer, flour, cornstarch, nutritional yeast, and vanilla in a shallow pan until well-combined. 
5. Stuff each slice of bread with about 1 1/2 tablespoons of cream cheese and 2 tablespoons of lemon curd, and press the opening closed.
6. Dredge toasts in batter.  Heat a little oil or margarine in a wide skillet over medium-high heat.  Cook french toast until golden-brown, 2-3 minutes per side.
7. Meanwhile, reheat blueberry syrup.
8. Top french toast with blueberry syrup and serve hot.

STAY TUNED...NEXT WEEK IS APPLE & CINNAMON WEEK ON BITE ME (I'M VEGAN).  SPOILER ALERT: THERE WILL BE FRITTERS.