Overnight Blueberry French Toast

It's a cinch to make, and then pop it in the oven in the morning!!

8-10 slices french (or sourdough) bread, torn into 1 in pieces
1 pkg cream cheese, whipped with 1/4 cup milk and 1/4 cup powdered sugar
1 cup blueberries
8 eggs, beaten
1 1/2 cups milk
1 tsp vanilla
1/4 cup maple syrup

1 cup blueberries
3/4 cup sugar
2 tbs cornstarch
3/4 cup water

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese mixture. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 5 minutes, until the blueberries burst. Pour over the baked french toast.

YUM!
(Adapted from here)