Blueberry French Toast



12 sl Day old white bread, crusts removed
2 pk 8 oz. each - cream cheese
1 c Fresh or frozen blueberries
12 ea Eggs
2 c Milk
1/3 c Maple syrup
Sauce: 1 c Sugar
2 tb Cornstarch
1 c Water
1 c Fresh or frozen blueberries
1 tb Butter or margarine

1. Cut bread into 1 inch cubes; place half in a greased 13" x 9" x 2" baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread, in a 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 degrees F. for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
2. In a saucepan combine sugar and cornstarch, add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over french toast.

Serves 8