Blueberry French Toast

I first had these when my Mom made them for a weekend church retreat. They were gone quickly. Another favorite recipe that can be made the night before. Sometimes we enjoy having a nice breakfast meal for supper.

Blueberry French Toast
12 slices white bread, crust removed
2 8 oz. pkg cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

Sauce:
1 cup sugar
1 cup water
1 cup fresh or frozen blueberries
2 TB cornstarch
1 TB butter

Cut bread into 1" cubes-place half in greased 9x13" baking pan. Cut creamed cheese into 1" cubes and place over bread. Top with blueberries and remaining bread. In a large bowl beat eggs, then add milk and syrup, mix well. pour over bread mixture. Cover and chill 8 hours or overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover. Bake 25-30 minutes more or until set.

In saucepan combine sugar, and cornstarch then add water. Bring to a boil over medium heat, boil 3 minutes stirring constantly. Stir in blueberries and simmer 8-10 minutes until berries burst. Stir in butter until melted and serve over French Toast.