12 slices day-old white bread, crusts removed and cut into 1-inch cubes
2 8-ounce packages cream cheese, cut into 1-inch cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey (we used honey)

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

Place half of the bread cubes in a 9-by-13-by-2-inch dish. Place cream cheese over bread. Top with berries and remaining bread. In a large bowl, beat eggs. Add milk and syrup or honey; 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 and bake 25 to 30 minutes longer 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 blueberries; reduce heat. Simmer for 8 to 10 minutes or until berries have burst. Stir in butter. Serve over French toast. Makes 13/4 cups sauce, 6 to 8 servings.