Blueberry French Toast Casserole

French Toast:

• 1 French bread loaf, cut into cubes
  
• 8 oz. package cream cheese, cut in cubes
• 1 c blueberries (fresh or frozen)
• 12 lg eggs
• 1/3 c maple syrup
• 1 c milk
• 1 c cream

Syrup:

• 1 c sugar
• 1 c water
• 2 tbsp cornstarch
• 1 c blueberries (fresh or frozen)
• 1 tbsp butter

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with remaining bread cubes. Mix together eggs, milk, and syrup. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.

Preheat oven to 350 degrees. Bake covered with foil for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.

For the sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.