Step 1

Pour 1½ cups of the blueberries, maple syrup, orange juice, rosemary sprig, and sugar in a small sauce pot. Put the pot over medium-high heat and allow the syrup to simmer for 15 minutes, or until the blueberries burst and cook down.

Step 2

hile the syrup is simmering, prepare the French toast. Using a small paring knife, cut a pocket inthe bread slices being careful to not cut all the way through the breadslice.

Step 3

Put 1 ounce of Brie and about 1 tablespoon of the remaining blueberries in the pocket of each of the bread slices.

Step 4

In a pie plate, whisk together the eggs, milk, and vanilla.

Step 5

Over medium low heat, melt the butter in a large non-stick skillet.

Step 6

Once the butter is melted, dip each piece of stuffed French toast into the egg and milk mixture and place each piece in the melted butter to cook.

Step 7

Cook the French toast for 2-4 minutes per side, or until the toast is lightly browned.

Step 8

Remove the syrup from the heat and discard the rosemary sprig.

Step 9

Serve immediately with the stuffed French toast slices.