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Lightly grease a 9x13 inch baking dish.
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Place half your bread cubes in the dish along with your cream cheese cubes.
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Spread 1 cup blueberries over the cream cheese and bread and then top with the remaining bread cubes.
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In a large bowl, mix together the milk, eggs, vanilla, and syrup; Pour evenly over the bread mixture.
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Cover and refrigerate overnight.
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Remove from the refrigerator about 30 minutes before baking.
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Preheat oven to 350 degrees Fahrenheit.
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Cover mixture with aluminum foil and bake for 30 minutes; Uncover and continue baking 25 to 30 minutes or until center is firm.
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In a medium saucepan, mix the cornstarch, sugar, and water and bring to a boil.
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Cook mixture for three minutes, stirring constantly.
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Mix in remaining cup of blueberries and reduce heat to a simmer for about 10 minutes. {Until the blueberries burst.}
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Stir in the butter and mix until melted.
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Pour the mixture over the baked French toast. Serve warm.