In a greased 13 x 9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.

In a separate bowl, mix together the eggs, sugar, syrup, and milk. Pour carefully and evenly over the bread mixture.

Cover and refrigerate overnight. Bake at 350 about 1 hour. Serve with blueberry sauce. Serves 12.

BLUEBERRY SAUCE

1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup blueberries
1 tablespoon butter

In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.

Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.