Blueberry French Toast Casserole from Christi Kelsey

12 slices day old bread
2 pkgs cream cheese
1 cup frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup

Cut bread in one-inch cubes. Place half in greased 9 x 13 greased pan. Cut cream cheese in one-inch cubes. Place over bread. Top with blueberries and remaining bread. In bowl, combine eggs, milk and maple syrup. Pour over bread mixture. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake at 350 for 30 minutes, covered. Uncover the dish and bake 25 minutes longer. Serve with Blueberry syrup, maple syrup or fresh fruit.
Variation: Raspberries can be substituted for blueberries.

Blueberry syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup frozen blueberries
1 Tbsp butter, melted
In saucepan, put sugar and cornstarch then add water. Cook on medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Stir in blueberries and butter. Keep stirring while simmering for 8-10 minutes until berries have burst. Serve over Blueberry French Toast.