Blueberry Stuffed French Toast

 4 eggs

 ½ cup of orange juice
 1 ½ cups of fresh frozen blueberries
 3 tablespoons of sugar
 8 slices of Italian bread (1.25 inches in thickness)
 1 teaspoon of orange peels (grated)
 A touch of salt Blueberry Orange Sauce:
 Dash of salt
 ¼ cup of orange juice
 ¼ cup of water
 1 ½ cups of orange segments
 1 cup of fresh blueberries
 3 tablespoons of sugar
 1 tablespoon of cornstarch
 1/ 3cup of sliced almonds  

 Combine two tablespoons of sugar and blueberries in a small bowl. Open up a small pocked in bread slice and fill it with around three tablespoons of this blueberries mixture.
 Whish together the orange juice, eggs, orange peels, sugar and salt and take care to not let the blueberries slip out when you dip the bread slices in this mixture. Place the breads in a baking pan and set temperature to 400 degrees Fahrenheit for around seven minutes on either side.
 Combine the sugar, salt and cornstarch mixture in a small pan and add orange juice and water until it is smooth. Boil, stir and cook for about half a minute until the mixture thickens. Reduce temperature and mix with blueberries and oranges. Cook for about five more minutes and serve fresh with almonds and French toast.

French Toast, blueberry, orange