Blueberry Stuffed French Toast

Have you had any blueberries yet this summer?  They are so good, sweet and juicy.  Just perfect.   This is a great one dish breakfast and perfect for a brunch or pot luck as it is made in a casserole dish.  Easy and delicious.  It doesn't get any better.  Oh and did I mention the blueberry syrup.  It's pretty darn good too! 

For the blueberry stuffed french toast:
1 lb french bread, cut into 1 inch cubes
1 8oz package cream cheese, cut into 1/2 inch cubes
1 cup fresh blueberries, rinsed and drained
10 large eggs
1/3 cup maple syrup
1 cup whole milk
1 cup heavy cream (maybe a little more)

For the blueberry syrup:
1 cup sugar
2 TBSP cornstarch
1 cup water
1 cup fresh blueberries, rinsed
1 TBSP butter

Make the french toast:
Preheat oven to 350 degrees.  Grease a 13x9 inch baking dish.  Put half of the bread cubes on the bottom of the dish.

Scatter the cream cheese pieces over the bread and then sprinkle on the blueberries.

Place the remaining bread cubes evenly over the blueberries.

 In a large bowl mix the eggs, maple syrup, whole milk and heavy cream.

Whisk well and then pour evenly over the bread mixture.  Press bread down to moisten and then add a little more cream if some of the bread is dry.  It can be covered and chilled overnight at this point.  Cover with foil and bake for 30 minutes.  Remove the foil and bake for another 30 minutes or until golden brown.

Make the syrup:
In a small saucepan mix the sugar, cornstarch and water over medium heat.   Cook, stirring occasionally for about 5 minutes or until the mixture is thickened.  Stir in the blueberries and simmer for about 10 minutes.  The berries will start to burst.  Add the butter until it is melted then transfer to serving bowl and spoon over the blueberry french toast.