12 Slices day-old white bread
2 Pkgs Cream Cheese (8oz each)
1 C Blueberries (fresh or frozen)
12 Eggs
2 C Milk
1/3 C Maple syrup
Cut bread into 1 inch cubes; place half in a greased 9 x 13 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 for 30 minutes.
Uncover; bake 25-30 minutes more or until golden brown and the center is set.
Sauce
1 C Sugar
2 T Cornstarch
1 C Water
1 C Blueberries (fresh or frozen)
1 T Butter or margarine
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.
Yield: 6-8 servings (1 ¾ C sauce)