Karen's Kitchen

INGREDIENTS:

12 slices day-old white bread, crusts removed
2 packages (8 ounce cream cheese)
1 cup fresh blueberries or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE

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

Cut bread into 1 inch cubes; place half in a greased 13 x 9 inch 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 degrees for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and the 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 to 10 minutes or until blueberries have burst. Stir in butter until melted. Serve over the french toast.

Makes approximately 6-8 servings.