In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
Balsamic Blueberry Sauce
In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins. A single 8"x8" pan is recommended.
Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.
Preheat oven to 425℉. In a medium bowl toss together all ingredients and spread in a single layer on a small baking sheet. Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
Preheat oven to 350℉. Add butter to a stand mixer bowl fitted with paddle attachment and beat until smooth. Add flour, powdered sugar, cornstarch, vanilla and salt. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4"- 2" rosettes with 2" spacing. (cookie will spread slightly with cooking)
Press an approximate 1/2 tsp of roasted cranberries into centre of cookie. Top centre of cookie with course sugar and bake in centre of oven for 12-13 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with. Any leftover is fantastic on crostini with brie or with roasted meats.
Preheat oven to 425℉. Pour 1/2 tsp of canola oil into bottom of 12 regular size muffins tins. Place in oven and allow to heat for 5-7 minutes.
In a large bowl, whisk eggs until smooth. Add milk and whisk until combined. Add remaining ingredients and whisk until smooth, approximately 30 seconds.
Remove muffin tins from oven and fill each with approximately 3-4 tbsp of batter (about 1/2 full) Return to oven and bake for 18 minutes until puffed and starting to brown. Reduce heat to 350℉ and continue to bake for an additional 12-15 minutes. Remove from oven and serve immediately.