Overnight Blueberry French Toast

Makes 8 servings. Serve with blueberry sauce (posted under separate listing).

9 1/2 slices day-old bread, cut into 1 inch cubes (we used Challah)
1 5/8 (8-ounce) packages cream cheese, cut into 1 inch cubes
3/4 cup plus 2 teaspoons fresh blueberries
9 1/2 eggs (beaten)
1 1/2 cups plus 2 tablespoons milk
3/4 teaspoon vanilla extract
1/4 cup plus 1 teaspoon maple syrup

1. Lightly grease a 9 x 13 inch baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Sprinkle all the blueberries over the cream cheese and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.
4. Cover and bake 30 minutes. Uncover and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. Serve with blueberry sauce (see separate posting).