12 slices day-old bread, cut into 1-inch cubes (I like to use French bread)

2 8-ounce packages cream cheese, cut into 1-inch cubes

1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 teaspoon good vanilla

1/3 cup real maple syrup

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup blueberries

1 tablespoon water

Lightly grease a 9 x 13-inch baking dish. Arrange half the bread cubes in the dish, and top with the cream cheese cubes. Sprinkle 1 cup of the blueberries over the cream cheese, and top with the remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla and maple syrup. Pour the mixture over the bread cubes. Cover and refrigerate overnight.

Remove the casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees Fahrenheit.

Cover the casserole with foil, and bake for 30 minutes. Uncover and continue baking for an additional 25 to 30 minutes until the center is firm and the surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook for 3 to 4 minutes. Mix in the remaining 1 cup of blueberries. Reduce the heat, and simmer for 10 minutes, or until the blueberries burst. Stir in the butter, and pour the sauce over the casserole when serving.