• 16 slices of bread
• 1 pkg. cream cheese
• 1 pt. blueberries
• 3 C. milk
• 3 beaten eggs
• 1 tsp vanilla
• 1/4 C. sugar
• 1/3 C. maple syrup
• 1 C. water
• 1 C. sugar
• 2 Tbs. cornstarch

Butter large pan. Spread cream cheese on one side of 6 bread slices. Lay them face up covering the bottom of the dish. Take 10 slices of bread and cut into cubes, set aside. Sprinkle 1 C. of blueberries over the bread slices. Cover with the bread cubes. In a large measuring cup, combine milk, eggs, vanilla, 1/4 C. sugar and syrup. Pour over top of bread mixture, making sure you coat all the bread. Cover and set in the fridge over night. Next morning, preheat oven to 350 F (175C). Mix 1/4 tsp. of nutmeg and an additional 1/4 C. of sugar together and sprinkle over the top of bread mixture. Cover with tin foil and bake 30 min. Remove foil and bake another 30 min. For the sauce, bring to a boil the water, cornstarch and the 1 C. of sugar. Simmer for 3 min. until thickens. Add the remaining blueberries and 1 Tbs. of margarine. Bring to a boil again, stir until thickens. Serve over French Toast.