Cut bread into 1 inch cubes. Place 1/2 in a greased 9X13 pan. Cut cream cheese into 1 inch cubes and place over bread. Top with 1 c blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup. Mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight. Remove form refrigerator 3 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 more minutes or until golden brown and center is set. In a saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil 3 minutes stirring constantly. Stir in remaining blueberries and reduce heat. Simmer 8-10 minutes or until berries burst. Stir in butter until melted. Serve over French toast.
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