Blueberry French Toast

Blueberry French Toast
from Janel Snyder

12 slices day old white bread-crust removed
2 packages 8 oz cream cheese
2 cups fresh or frozen blueberries, divided
12 eggs
2 cups mil
1/3 cup maple syrup or honey
1 cup sugar
1 Tbsp corn starch
1 cup water
1 Tbsp butter

Cut bread into 1 inch cube pieces.  Place half in a greased 9 x 12 inch pan.  Cut cream cheese into once 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 overnight.  Remove from fridge 30 min. before baking.  Cover and bake at 350 degrees for 30 min.  Uncover and bake 25-30 minutes more until golden brown and center is set.  In pan, combine sugar, cornstarch and water, bring to boil.  Boil three minutes, stirring constantly.  Stir in blueberries, reduce heat and simmer for 8-10 minutes or until berries burst.  Stir in butter until melted.  Serve over the French toast.