12 slices day-old white bread, crusts removed
2 8-oz. pkgs. cream cheese
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup or honey
1 c. sugar
2 tbsp. cornstarch
1 c. water
1 c. fresh or frozen blueberries
1 tbsp. butter

Cut bread into 1 inch cubes; place half in a greased 9 x 13 inch baking dish. Cut the cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350°F for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

Yield: 6-8 servings (1-3/4 c. sauce).