| 1. |
Place half of the bread cubes in a lightly greased 9x13" baking pan. |
| 2. |
Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. |
| 3. |
In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight. |
| 4. |
The next morning, remove pan from refrigerator 30 minutes before baking. Pre-heat oven to 350 °F (175 °C). |
| 5. |
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set. |
| 6. |
To make sauce, in a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. |
| 7. |
Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. |
| 8. |
Serve the sauce over squares of French toast. |
