BLUEBERRY FRENCH TOAST CASSEROLE

12 slices white bread, crusts removed
2 packages (16 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
FOR THE SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter

Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-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. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking.

Cover with foil and bake at 350 degrees F for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

TO MAKE THE SAUCE:
In a saucepan, combine sugar and cornstarch; add water. Bring to a 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 sauce with French toast.

Serves 6 to 8