12 slices white bread, day old, crusts removed
2 8-ounce packages cream cheese
1 cup fresh or frozen blueberries
2 cups milk
⅓ cup maple syrup or honey
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries, fresh or frozen
1 tablespoon butter
Cut bread into 1 inch cubes; place ½ into a greased 9 x 13 x 2 baking pan.
Cut cream cheese into 1 inch cubes and place over the bread.
Top casserole with 1 cup blueberries, then remaining bread cubes.
In a large bowl, beat the eggs. Add milk and maple syrup; mixing well.
Pour over bread mixture.
Cover and chill 8 hours or overnight,.
Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more, or until golden brown and center is set.
In a medium saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in 1 cup blueberries, reduce heat. Simmer for 8 to 10 minutes until berries have burst. Stir in butter until melted.
Makes 1¾ cups of sauce. Serve over French Toast.