Blueberry French Toast

I have fond memories of this recipe. My Aunt Sheri made this for Easter and Christmas for my Grandma. Its yummy. When I make it...I'll think of Grams and smile.

12 slices day-old bread, crust removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

Cut bread into 1-in. cubes; place half in a greased 13-in.x 9-in. baking dish.
Cut cream cheese into 1-in. 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 for 30 minutes.
Uncover; bake 25-30 minutes more or until golden brown and the center is set.


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

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.