Blueberry Cream Cheese French Toast Casserole

I made this for breakfast with raves reviews from my kids and husband. A keeper for sure. Yummy. find it here
Ingredients
  French Toast
   12 slices if bread, any kind
   2-8 ounce packages cream cheese
   1 cup blueberries
   12 large eggs
   2 cups milk
   1/3 cup maple
Blueberry sauce
   1 cup sugar
   2 tablespoons cornstarch
   1 cup water
   1 cup( I used 1 1/2 cup but do what you like)blueberries
   1 tablespoon butter

1. Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
2. Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3. In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture over the bread, cream cheese and blueberries. Cover with foil and refrigerate overnight.

Blueberry Sauce:

1. Stir together 1 cup sugar and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
2. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
3. Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
4. The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
5. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.