Blueberry French Toast

• 12 slices white bread, crusts removed and cut in 1 inch cubes
• 2 8 oz (224 grm). packages cold cream cheese, cut in 1 inch cubes
• 1 cup (225 ml) blueberries, fresh or frozen
• 12 large eggs
• 1/3 cup (80 ml) maple syrup
• 2 cups (475 ml) milk
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) cornstarch
• 1 cup (225 ml) water
• 1 cup (225 ml) blueberries
• 1 tbsp (15 ml) unsalted butter

1. Arrange half the bread cubes in a buttered 13 X 9 inch glass baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese.
2. Arrange the remaining bread cubes over the blueberries.
3. In a large bowl, beat together the eggs, syrup, and milk.
4. Pour the egg mixture evenly over the bread mixture.
5. Cover and chill overnight.
6. Bake the French Toast covered with foil in a preheated 350 degree (175 C.) oven for 30 minutes.
7. Remove foil and bake 30 minutes more until puffed and golden.
8. Stir together the sugar, cornstarch and water and cook mixture over medium high heat for 5 minutes or until thickened.
9. Stir in the blueberries and simmer mixture for 10 minutes, or until the berries have burst.
10. Add the butter and stir the sauce until butter is melted.
11. Serve the French Toast with the sauce.

white bread, cold cream cheese, blueberries, eggs, maple syrup, milk, sugar, cornstarch, water, blueberries, butter

Taken from online-cookbook.com/goto/cook/rpage/0009E3 (may not work)