Ingredients

• 12 slices day-old bread, cut into 1″ cubes

• 1 (8oz) package of cream cheese, cut into 1″ cubes

• 1 cup fresh blueberries

• 12 eggs, beaten

• 2 cups milk

• 1 tsp vanilla extract

• 1/3 cup maple syrup

• 1 cup fresh blueberries

• 1 tbs butter

Directions

1. Lightly grease a 9×13 baking dish.  Arrange half the bread cubes in the dish, and top with cream cheese cubes.  Sprinkle 1 cup of blueberries over the cream cheese, and top with the remaining bread cubes.

2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup.  Pour over the bread cubes.  Cover and refrigerate overnight.

3. NEXT DAY:  Remove the bread cube mixture from the refrigerator about 30 minutes before baking.  Preheat the oven to 350 degrees

4. Cover and bake for 30 minutes.  Uncover, and continue baking for 25-30 minutes, until the center is firm and the surface is lightly browned.

5. In a medium saucepan, mix the sugar, cornstarch, and water.  Bring to a simmer.  Stirring constantly, add blueberries and cook until they burst.  Stir in butter, and pour over the baked french toast.

   NOTE: I prefer to serve the sauce on-the-side.