Blueberry Stuffed French Toast

12 slices thick bread, crusts removed and cubed
2 (8 oz.) packages cream cheese, cubed
3 cups fresh blueberries
12 eggs
1/3 cup maple syrup
2 cups milk

Sauce
1 cup water
1 cup granulated sugar
2 Tablespoons cornstarch
1 Tablespoon butter

Spray 9" x 13" baking dish with cooking spray. Place half of bread cubes in bottom. Evenly place cream cheese cubes over top of bread. Scatter 1 1/2 cup
berries over cheese. Place remaining bread cubes over berries.

In large bowl beat together eggs, syrup, and milk. Pour over bread and cheese. Cover with plastic wrap and chill overnight.

Remove from refrigerator 1/2 hour prior to baking. Preheat oven to 350º. Remove plastic and cover with foil. Bake 30 minutes. Remove foil and bake 30 minutes more.

To make sauce, combine water, sugar, cornstarch and remaining 1 1/2 cups
berries. Cook until sauce thickens, stirring frequently. Add butter and keep warm. Pour over individual portions of baked stuffed toast and serve.
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