Blueberry French Toast Casserole

Serves 8

Casserole:

12 slices white bread, crusts removed

2 pkgs (16 ounces total) cream cheese

1 c fresh or frozen blueberries, thawed

12 eggs

2 c milk

1/3 c maple syrup or other syrup

Sauce:

1/2 c sugar

1 T cornstarch

1/2 c water

2 c fresh or frozen blueberries

1 T butter

Cut bread into 1" cubes; place half in a greased 13x9x2" baking dish.

Cut cream cheese into 1" cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° 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 sauce with French toast.