Sauce: In a small saucepan, combine blueberries, sugar, cornstarch, lemon rind, allspice, cinnamon and salt. Bring to a simmer over medium-high heat; simmer covered, 3 minutes or until berries have popped and mixture has thickened. Remove from heat.

In a large bowl, whisk eggs, half-and-half, run, vanilla, salt, allspice and cinnamon. In a 9x13” baking pan, place half the bread slices in single layer. Pour half of egg mixture over bread; press gently to submerge. Let soak 5 minutes.

Meanwhile, place a little margarine in a nonstick skillet or on griddle; heat over med-high heat. Transfer soaked bread to hot griddle. Place remaining bread in baking dish and add remaining egg mixture. Cook first batch of bread until golden brown. Transfer to a serving platter and keep warm in the oven on a low temp. Cook second batch.

To serve, serve with warm blueberry sauce or syrup.