Blueberry Breakfast Casserole

This is a favorite that my mother often makes for Easter, Christmas, or other special occasions. Now that I'm surrounded by Maine blueberries I am taking the opportunity to make it myself!

Overnight Blueberry Breakfast Casserole (courtesy of Desktop Cookbook) Ingredients - 1 loaf french bread, cut into 1 inch cubes - 10 oz cream cheese, cut into 1 inch cubes - 1 1/2 cup frozen blueberries - 12 eggs, beaten - 2 cups milk - 1 teaspoon vanilla extract - 1/3 cup syrup - 1 cup white sugar - 2 tablespoons cornstarch - 1 cup water - 1 cup frozen blueberries - 1 tablespoon butter Instructions Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. 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 with plastic cling wrap, and press down so all bread is coating/soaking in egg mixture. Refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees. Sprinkle 1/2 cup blueberries over top. 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 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.