Recipe(tried): Blueberry Stuffed French Toast

Blueberry French Toast

12 slices day-old white bread, cut into 1" cubes
2 (8 oz.) package of cream cheese, cubed
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey or maple syrup

Place half of the bread cubes in a greased 9"-x-13" baking dish.
Place cream cheese cubes over bread.
Top with blueberries
Sprinkle remaining bread cubes on top.
In a large bowl, beat together the eggs, milk and honey or maple syrup
Pour egg mixture over bread.
Cover and chill for 8 hours, or overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350 F for 30 minutes.
Uncover and bake for an additional 30 minutes or until golden brown and center is set.

For sauce:
1 cup sugar
2 TBS cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 TBS butter or margarine

Combine sugar and cornstarch in a medium sized saucepan.
Add water and bring to a boil over medium heat.
Boil for 3 minutes, stirring constantly.
Stir in blueberries.
Reduce heat and simmer for 5-8 minutes, or until blueberries have burst.
Stir in butter or margarine.
Stir until butter is melted.
Serve sauce over French toast.

Note: Bottled blueberry syrup can be substituted for the homemade sauce.