Sauce:
1 cup sugar
2 tbs cornstarch
1 cup water
1 cup fresh or frozen blueberries

Cut bread into 1-inch cubes;
place half in a greased 13x9x2 baking dish.
Cut cream cheese into 1-inch cubes, place over bread.
Top with blueberries and remaining bread.
In a large bowl, beat eggs, add milk and syrup; mix well.
Pour over bread mixture. Cover and chill overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350°. Uncover; bake 30 minutes more
or until golden brown and the center is set.
In a saucepan, combine sugar and cornstarch;
add water. Bring to a boil over medium heat;
boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat.
Simmer for 8-10 minutes or until berries have burst