Instructions: Cut bread into 1 inch cubes...place half in a greased 13x9x2 in baking dish.

Cut cream cheese into 1 inch cubes; place over bread.Top with blueberries and remaining bread. In large bowl mix eggs, milk and honey. 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 30 minutes more 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 10 minutes or until berries have burst. Serve over
french toast. (Add butter at the end of simmer, if using.)

*8 servings

(I find this recipe is better if you let the french toast cool for about 30
minutes before serving with the hot blueberry sauce)

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