In a large, wide bottom bowl, beat eggs, milk, sugar, vanilla, salt, and cinnamon with wire whisk until smooth. Pour in the half (½ cup) of the blueberry sauce and whisk until combined. Reserve the other half of the sauce for topping.
Heat a large skillet to medium.
Dip bread into blueberry batter (do not soak it). Then, place on heated skillet and cook 2-4 minutes on each side or until golden brown.
Serve with room temperature butter, maple syrup, and top with the reserved blueberry sauce.