Blueberry French Toast Casserole

• 12 slices day-old Italian bakery bread, cut into 1-inch cubes

• 1 1/2 (8 ounce) packages Philadelphia cream cheese, softened

• 1/4 cup powdered sugar

• 1 tablespoon milk

• 1 cup fresh blueberries

• 10 eggs, beaten

• 2 cups milk

• 1 teaspoon vanilla extract

• 1/2 t cinnamon

• 1/8 t nutmeg

• 1/3 cup maple syrup

• 1 cup white sugar

• 2 tablespoons cornstarch

• 1 cup water

• 1 1/2 cup fresh blueberries

• 1 tablespoon unsalted butter

Lightly grease a 9x13 inch baking dish.

Arrange half the bread cubes in the dish. In a mixing bowl beat cream cheese with powdered sugar and milk and spread over bread 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, cinnamon, nutmeg 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 1/2 cups blueberries.

Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast