Overnight Blueberry French Toast

12 slices day-old bread, cut into 1-inch cubes
10 oz. cream cheese cut into 1-inch cubes
1 c. fresh blueberries
10 eggs beaten
2 c. milk
1 t. vanilla extract
1/3 c. maple syrup

Syrup:
1 c. white sugar
2 Tbsp. cornstarch
1 c. water
1 C. fresh blueberries
1 T. butter

Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla, and sugar. Pour over the bread cubes. Cover and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 35o.

Cover and bake 30 minutes. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.

Mix syrup ingredients together and heat until thickened.