Blueberry French Toast

This recipe comes my friend Tanya. She recently served this to a group of ladies for brunch. It was so good. Thanks, Tanya!

12 slices French or Italian bread
10 oz. cream cheese
1/4-1/2 c. milk
1/4 c. sugar
1 cup fresh blueberries (can use frozen)
12 eggs beaten
2 c. milk
1 tsp vanilla extract
1/3 c. maple syrup

Syrup Ingredients
1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter

Directions:
1. Lightly grease a 9x13 pan. Break the bread into cubes. Line the pan with half of the cubes.
2. Beat together cream cheese, milk, and sugar. Spread over bread cubes.
3. Sprinkle blueberries over cream cheese mix.
4. Cover with remaining bread cubes.
5. Mix together: eggs, milk, maple syrup, and vanilla extract. Pour over bread. Cover and refrigerate overnight.
6. Remove from refrigerator 30 minutes prior to baking. Preheat oven to 350 degrees. Cover with foil and bake 30 minutes. Uncover and make 25-30 minutes more until middle is set or bread is golden brown.

Syrup Directions:
1. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining blueberries. Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the french toast or serve on the side.

*I found the recipe on allrecipes.com and modified it according to others' comments.