Sauce:
1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries

In a medium bowl, mix the eggs with milk. Place sliced bread into the bottom of a buttered 9X13 inch baking pan. Sprinkle with 2 c. blueberries. In a small bowl, mix the cream cheese with the syrup. Warm slightly in the microwave to make pourable. Drizzle this over the entire bread and blueberry mixture. Top with the remaining French Bread. Pour the egg mixture over all of this. Cover and refrigerate over night. Bake in the morning for 30 minutes in a 350 degree oven. Cover loosely with foil and bake an additional 20 minutes.

For the sauce: Mix the sugar and the cornstarch in a small pan. Add water and bring to a boil and continue boiling for about three minutes until thick. Add blueberries and cook until the berries pop and the syrup turns a little blue. Drizzle this mixture over individual cut pieces of the casserole before you serve.