In a small bowl, toss blueberries with 2 TBSP sugar.
Cut a pocket horizontally in each slice of bread. Fill with berries.
In another bowl, whisk eggs, orange juice, salt and remaining sugar.
Dip both sides of bread in the egg mixture, be careful to keep the berries in the pocket!
Place in a greased 11x14 pan.
Bake for 14-17 minutes turning once.
In a small saucepan whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly, cook and stir 1-2 minutes until thickened. Reduce heat; stir in fruit and heat through. Serve the French toast with sauce and sprinkle with nuts. We like to sprinkle a little powdered sugar on ours too.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/09/blueberry-stuffed-french-toast/