Blueberry French Toast Casserole

Ingredients:
12 slices white bread, crusts removed (I use wheat bread, and leave on the crusts)
2 packages, 16 oz total, cream cheese (We don't like that much cream cheese in it, so we just use one)
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup

Cut bread into 1-inch cubes; place half in a greased 9 x 13 x 2 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs, 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 degrees for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and the center is set.

While it bakes, prepare sauce.

Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries (1 is enough for the recipe, but we find we really like the sauce, so we use 2 cups of berries and double everything else)
1 tablespoon butter

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.
Serves 6 to 8