Blueberry French Toast

12 slices day-old white bread, crusts removed
2 packages (8 oz each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter

Cut bread into 1 inch cubes; place half in a greased 13x9x2 baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread cubes. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover; bake at 350 for 30 minutes. Uncover; bake 25-30 minutes longer or until center is set.

In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with french toast.