Blueberry Stuffed French Toast

From Barbara

12 slices white bread (remove crust, cut in cubes)
2 - 8 oz. cold cream cheese blocks ( cut in cubes)
1 cup fresh blueberries
1 dozen eggs
3 cups maple syrup
2 cups milk

Put 1/2 of bread in a buttered 9 X 13 pan. Layer all cream cheese and blueberries. Top with another layer of bread cubes. In large bowl, whisk eggs, syrup, and milk. Pour egg mixture over bread. Cover and refrigerate overnight. Remove 45 minutes before baking.

Cover and bake at 350 degrees for 30 minutes. Uncover and bake 30 minutes more.

Blueberry Syrup Topping:
1 cup sugar
2 TBSP cornstarch
1 cup water
1 cup blueberries (may use frozen)
1 TBSP butter

Heat first 3 ingredients for 5 minutes. Add blueberries for 10 minutes and then add butter.