Karmen's Blueberry Cream Cheese French Toast

french toast:
12 pieces bread (day old is best); crusts cut off and cut into squares
2 8 oz pkgs cream cheese
1 c blueberries
½ c syrup
2 c milk
8 eggs

sauce:
1 c sugar
2 TBS cornstarch
1 c water
1 c blueberries (fresh or frozen)
1 TBS butter

french toast:
Cut bread into cubes, place half of bread in greased 9x13 pan. Cut cream cheese into cubes and place over bread. Top with 1 c blueberries and remaining bread.

In a large bowl, mix milk, eggs, and syrup together. Pour over bread mixture. Cover and chill for 8 hours, or overnight for best results. Remove pan from refrigerator 30 minutes before baking.

Preheat oven to 350F; cover pan with foil and bake for 30 minutes. Uncover and bake for an additional 25-30 minutes or until center is set and golden brown.

sauce:
Combine sugar and cornstarch in a saucepan. Add water and bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries, reduce heat and simmer 8-10 minutes until blueberries have burst. Stir in butter until melted and serve over french toast.