Blueberry French Toast Casserole - cooking recipe

Ingredients

CASSEROLE
12 slices day-old white bread, crusts removed
2 (8 ounce) packages cream cheese
1 cup blueberries (I use more)
12 eggs
2 cups milk
1/2 cup maple syrup or 1/2 cup honey
2 teaspoons cinnamon
SAUCE
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter or 1 tablespoon margarine

Preparation

Cut bread into 1-inch cubes; place half in greased (I use pam) 9x13 inch baking dish.
Cut cream cheese into 1-inch cubes; place over bread.
Top with blueberries and remaining bread.
In a large bowl, beat eggs, milk, and syrup- mix well.
Pour over bread mixture, sprinkle with cinnamon.
Cover and chill 8 hours (I've done it for 24 before) or overnight.
Remove from fridge 30 minutes before baking.
Cover and bake at 350\u00b0F for 30 minutes.
In a saucepan, combine sugar, cornstarch, add water.
Bring to boil over medium neat; 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.
Uncover and bake for 30 more minutes or until golden brown and the center is set.