Blueberry French Toast

This recipe can be halved.

12 slices white bread, remove crusts
2 pkg (8ox each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE
1 cup sugar
2 Tbsp. cornstarch (I thought this was too much, too thick)
1 cup water
1 cup fresh or frozen blueberries
1 Tbsp butter or margarine

Cut bread into 1 in. cubes; place half in greased 13X9X2 in. baking dish.
Cut cream cheese into 1 in. cubes; place over bread.
Top bread and cream cheese with blueberries and remaining bread.
In large bowl, beat eggs.  Add milk and syrup; mix well.  Pour over bread mixture.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350 for 30  mins.
Uncover; bake 25-30 mins. more or until golden brown and center is set.

In a saucepan, combine the sugar and cornstarch; add water.
Bring to boil over a medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat.
Simmer 8-10 minutes or until berries have burst.
Stir in butter until melted.
Serve over French toast.
YUM!