For Sauce:

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh or frozen blueberries
• 1 tablespoons butter or margarine

Cut bread into 1-inch cubes, place half in a greased 13x9x2 baking dish. Cut cream cheese into 1-inch cubes, place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup, 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 for 30 minutes. Uncover, bake 25-30 minutes more 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 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. Serve over French toast.

Yields 6-8 servings (1-3/4 cups sauce).