Baked Blueberry French Toast

Recipe from Barb Campbell of Mississippi

6 slices of homemade-type bread, crusts cut off, cut into 1-inch cubes
1 8-oz.package cream cheese, chilled and cut into 1-inch cubes
1/2 c. blueberries, picked over and rinsed
6 large eggs
1/3 c. maple syrup
1 c. milk

For the sauce:
1 c. sugar
2 Tbsp. cornstarch
1 c. water
1 cup blueberries, picked over and rinsed
1 Tbsp. unsalted butter

Arrange half the bread cubes in a buttered 13 x 9 glass baking dish. Scatter the cream cheese over the bread and sprinkle the blueberries over the cream cheese. Arrange the remaining bread cubes over the blueberries. In a large bowl whisk together the eggs, syrup and milk. Pour the egg mixture and chill, covered, overnight. Bake the "French Toast," covered with foil, in the middle of a preheated 350-degree oven for 30 minutes. Remove foil and bake for 30 minutes more, or until it is puffed and golden. To make the sauce: In a small saucepan stir together the sugar, cornstarch and water and cook the mixture over moderately high heat, stirring occasionally, for 5 minutes, or until it is thickened. Stir in the blueberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the berries have burst. Add the butter and stir the sauce until the butter is melted. Serve French Toast with the sauce. Serves 6 - 8.