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Lynn's Blueberry French Toast

12 slices day-old white bread, remove crust
2 pkgs (8 ounce) light cream cheese
1 cup blueberries
12 eggs
2 cups milk
1/3 cup maple syrup

Sauce:
1 cup sugar
2 Tbsps cornstarch
1 cup water
1 cup blueberries
1 Tbsp butter

Cut bread into 1-inch cubes. Place half in greased 13" x 9" x 2" baking dish. Cut cream cheese into 1" cubes. Place over bread. Top with blueberries and remaining bread.

In large bowl, beat eggs. Add milk and syrup. Mix well. Pour over bread mix. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and continue baking 25-30 minutes or more until golden brown and center is set.

In sauce pan, combine sugars, cornstarch, and water. Boil for 3 minutes stirring constantly. Stir in blueberries. Reduce heat. Simmer 8-10 minutes. Stir in butter. Serve over French toast.

Serves 12

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