Blueberry Stuffed French Toast

I found this on Maggie Spicer's blog and it looks YUMMY! Can't wait to try it!

12 slices french bread cut into 1" cubes
2 8-ounce packages cream cheese cut into 1" cubes
1 c fresh blueberries rinsed and drained
12 large eggs
1/3 c maple syrup
2 c milk

Bluberry Syrup

1 c sugar
2 T cornstarch
1 c water
1 c fresh blueberries rinsed and drained
1 T unsalted butter

Grease 13 x 9 inch baking pan. Place half of the bread cubes evenly in the pan. Scatter cream cheese cubes over the bread and sprinkle with 1 c blueberries. Arrange remaining bread cubes over blueberries. In large bowl combine eggs, syrup, and milk and whisk to blend. Pour evenly over bread. Cover with foil and chill overnight.

Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven, for 30 minutes. Remove foil and continue baking for 30 minutes, or until puffed and golden brown.

In small saucepan combine sugar, cornstarch, and water over medium-high heat. Cook, stirring occasionally, for 5 minutes or until thickened. Stir in 1 c blueberries and simmer, stirring occasionally, 10 minutes, or until berries burst. Add butter and stir until melted. Transfer to serving bowl. Place French Toast on individual serving plates and top with blueberry syrup.