12 slices day-old Italian bread cut in 1 inch cubes
12 -oz cream cheese, cut in 1 inch cubes
1/4 cup confectioners sugar
1 1/2 - 2 cups blueberries
10 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup pure maple syrup
Syrup for the next morning:
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Lightly grease a 9 x 13 inch baking dish. Arrange half the bread cubes in the dish, pushing down firmly. Top with cream cheese whipped with confectioners sugar. Sprinkle 1 1/2 cups blueberries over the cheese and top with remaining bread cubes.
In a large bowl, mix beaten eggs, milk, vanilla and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350º
Cover with foil and bake 30 minutes. Uncover, and continue baking 25 - 30 minutes until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter and pour over the baked French toast. (Can make 1 1/2 amount of syrup, saving 1/3 for the table)