Blueberry French Toast

Blueberry French Toast

1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

Place half of the bread cubes in a lightly greased 9x13 inch baking
pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup
blueberries and remaining bread. In a large bowl, beat together eggs,
milk and maple syrup. Pour egg mixture over bread. Cover pan and
refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before
baking. Preheat oven to 350F. Cover pan with aluminum foil and bake
in preheated oven for 30 minutes. Uncover pan and bake for an
additional 30 minutes, until golden brown and center is set.
To make Sauce: In a saucepan, combine sugar and cornstarch, add
water. Boil over medium heat for 3 minutes, stirring constantly. Stir
in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the
berries have burst. Stir in butter until melted. Serve the sauce over
squares of french toast.