12 slices day old bread, cut into 1" cubes

2- 8 oz pkg cream cheese, cut into 1" cubes

1 c fresh blueberries

12 eggs, lightly beaten

1 tsp vanilla

1/3 c maple syrup

Sauce: 1 c sugar

2 Tbsp cornstarch

1 c water

1 Tbsp butter

1 c fresh blueberries

Lightly grease 9x13 baking dish arrange 1/2 bread cubes in dish, top w/ cream cheese cubes, sprinkle w/ 1 c blueberries over cream cheese and top w/ remaining bread cubes. In large bowl mix the eggs, milk, vanilla, and syrup pour over the bread cubes, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 uncover continue baking 25- 30 minutes, until center is firm and surface is lightly browned. For sauce: mix sugar, cornstarch and water in saucepan Bring to boil, stirring constantly. Cook 3-4 min. Mix in remaining cup of blueberries, reduce heat and simmer for 10 min. until blueberries bust, stir in butter pour over baked French toast.