This is yummy!

Blueberry Stuffed French Toast

12 slices French bread, cut into 1-inch cubes
2 (8-oz) pkgs cream cheese, chilled, and cut into 1-inch cubes
1 cup fresh blueberries, rinsed and drained (can use frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk

Blueberry Syrup
1 cup sugar
2 TBSP cornstarch
1 cup water
1 cup fresh blueberries, rinsed and drained (can use frozen)
1 TB unsalted butter

Grease a 13x9-inch baking pan. Place 1/2 the bread cubes evenly in prepared pan. Scatter cream cheese over bread and sprinkle with 1 C blueberries. Arrange remaining bread cubes over blueberries. In a large bowl combine eggs, syrup, and milk. Whisk to blend. Pour over bread mixture. Cover with foil and refrigerate overnight.

Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven 30 minutes. Remove foil and continue baking 30 minutes, or until puffed and golden brown.

In a small saucepan combine sugar, cornstarch, and water over medium-high heat. Cook, stirring occasionally, 5 minutes or until thickened. Stir in 1 C blueberries and simmer, stirring occasionally 10 minutes, or until most berries burst. Add butter and stir until melted (may be prepared up to 1 day in advance. Chill and reheat gently).

Serve the syrup with the french toast, or top the french toast with syrup while still in the pan.