Blueberry Overnight French Toast

12 slices white bread, day-old, crusts removed
2 (8 ounce) packages light cream cheese
1 cup fresh blueberries or frozen blueberries
12 eggs (or egg substitue equivalent)
2 cups skim milk
1/3 cup maple syrup

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water 1 cup fresh blueberries or frozen blueberries

Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread.

In a large bowl, combine egg substitute, milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes.
Uncover; bake 25-30 minutes longer or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.