Blueberry Stuffed French Toast

12 slices french bread cut into 1" cubes

16 oz cream cheese cut into cubes

1 c. fresh or frozen blueberries

12 eggs

1/3 c. maple syrup

2 c. milk

Grease 9x13 pan, put half of the bread cubes in pan.  Scatter cream cheese cubes on bread, then sprinkle blueberries on top.  Scatter remaining bread cubes on top of berries.  In a large bowl whisk together eggs, syrup and milk. Pour over bread mixture.  Cover and chill overnight.  Preheat oven to 350 and bake covered for 30 minutes.  Remove foil and bake 30 more minutes.

Syrup:

1 c. sugar

2 T cornstarch

1 c. water

1 c. fresh or frozen blueberries

1 T butter

In small saucepan combine sugar, cornstarch and water on medium high.  Cook stirring for 5 minutes.  Stir in berries and simmer for 10 minutes.  Add butter and stir until melter.  Serve with french toast.