Blueberry French Toast

Ingredients: 12 slices day-old white bread, crusts removed 2 (8-oz.) pkgs. Cream cheese 1 c. fresh or frozen blueberries 12 eggs 2 c. milk 1/3 c. maple syrup or honey. Sauce: 1 cup sugar 2 Tbsp cornstarch 1 cup water 1 cup fresh or frozen blueberries 1 Tbsp butter Instructions: Cut bread into 1-inch cubes; place half in a greased 13x9x2 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. 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 more minutes or until golden brown and the center is set. In a saucepan, combine the sugar and cornstarch; add water. Bring to 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. Yield: 6-8 servings. Preparation time: 20 minutes, plus overnight. Cooking time: 75 minutes