BLUEBERRY FRENCH TOAST

12 slices Day old white bread, crusts removed
2 pkg 8 oz. each - cream cheese
1 c Fresh or frozen Triple Delight blueberries
12 lg Eggs
2 c Milk
1/3 c Maple syrup
Sauce:
1 c Sugar
2 Tbsp Cornstarch
1 c Water
1 c Fresh or frozen blueberries
1 Tbsp Butter or margarine

Cut bread into 1 inch cubes; place half in a greased 13" x 9" x 2" baking dish. Cut 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 degrees 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.