Ingredients 1 pound (or 1 loaf) Italian Bread (cut into 1-inch cubes) 13 Eggs 2¼ cups Milk 250 gms Cream Cheese (diced) 1¼ cup White Sugar 1¼ Water 1 cup Blueberries 1/3 cup Maple Syrup 2 tbsp Cornstarch 1½ tbsp Butter Procedure Grease a 9x13 inch baking pan lightly with butter. Spread half of the bread cubes in the bottom of this pan and sprinkle some cream cheese on top of the cubes. Over the cheese add a layer of blueberries and the remaining bread slices. Next, in a large mixing bowl, whisk the eggs, milk and syrup together. Pour this mixture over the bread cubes, cover the pan and refrigerate for one night. Remove the pan from refrigerator the next morning, about 30 minutes before baking. Preheat the oven to around 350° F or 175° C. Using an aluminum foil, cover the pan and bake in the oven for about 30 minutes or until a golden brown color is achieved. For the sauce, stir some sugar, cornstarch and water together in a pan and boil over medium heat, for around 3 minutes. Make sure to stir continuously while making the sauce. Next, add the blueberries, reduce the heat and continue to simmer for 8 to 10 minutes. Once the berries have burst, add in the butter and serve the sauce hot, with the French toast.