12 slices day-old bread — crusts removed
2 packages cream cheese
1 cup blueberries
12 each eggs
2 cups milk
1/3 cup maple syrup
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter or margarine
Cut bread into 1″ cubes; place half in a greased 13×9″ baking dish. Cut cream cheese into 1″ 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?F for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and center is set.
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.