Blueberry French Toast

·    12 slices white bread, crusts removed

·    2 packages (16 ounces total) cream cheese

·    1 cup fresh or frozen blueberries, thawed

·    12 eggs

·    2 cups milk

·    1/3 cup maple syrup or other syrup

Sauce:

·    1/2 cup sugar

·    1 tablespoon cornstarch

·    1/2 cup water

·    2 cups fresh or frozen blueberries

·    1 tablespoon butter

Preparation:

Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.

Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread.

In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the 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 sauce with French toast.