Blueberry French Toast...

12 slices day-old bread, crusts removed
2 8oz. pkgs. cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

Cut bread into 1-inch cubes; place half in a greased 13X9-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread cubes. In a large bowl, beat eggs. Add milk and syrup or honey; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover; bake at 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes longer or until center is set.

Sauce:

1 cup sugar
2 tbsp. cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tbsp. butter

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