Blueberry French Toast Casserole

• 1 loaf sliced stale white bread, crusts removed
• 2 pkgs (16 oz) cream cheese
• 1 cup thawed, frozen blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup

Grease a 13x9 baking dish.  Cut bread into 1 inch cubes. Put half of the bread into the baking dish.  Cut cream cheese into 1 inch cubes and place on top of bread cubes.  Top with blueberries and remaining bread cubes.
Beat eggs in a large bowl.  Whisk in milk and syrup.  Pour over bread.  Cover and chill 8 hours or over night.
Remove pan from refrigerator 30 min before baking.  Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and bake 25-30 minutes more until golden and center is set.

Blueberry Sauce:

• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 2 cups blueberries
• 1 tbsp butter

In a sauce pan combine sugar and cornstarch.  Add water.  Bring to a boil for 30 minutes over medium.  Stir constantly. Stir in blueberries, reduce heat.  Simmer 8-10 minutes or until blueberries burst.  Stir in butter until melted.  Serve over french toast.