overnight blueberry french toast

Great for a holiday breakfast or festive brunch.

Do the blueberries cancel out the sugar?

OVERNIGHT BLUEBERRY FRENCH TOAST

12 slices day-old bread, cut into 1 inch cubes
2 packages low fat cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup real maple syrup

sauce:
1 cup white sugar
2 tbsp cornstarch
1 cup water
1 cup fresh blueberries
1 tbsp butter

Lightly grease a 9 x 13 baking dish. Arrange 1/2 of the bread cubes in the dish, top with cream cheese cubes. Sprinkle 1 cup blueberries and top with remaining bread cubes. In a large bowl mix the eggs, milk, vanilla and syrup. Pour over the bread cubes. Refrigerate overnight.

Remove from the refrigerator for at least 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover and bake for an additional 25-30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan mix the sugar, cornstarch and water. Bring to a bowl. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup of blueberries. Reduce heat and simmer for 10 minutes, until the blueberries burst. Stir in butter, pour over the baked french toast.