Blueberry French Toast

12 slices firm day old bread, cubed
16 ounces cream cheese, cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey

Lightly grease 13 x 9-inch pan. Layer in this order: 1/2 bread cubes, all the cream cheese cubes, all the blueberries and remaining bread cubes on top.

Whisk eggs with milk and honey. Pour over bread, but do not stir. Cover and chill overnight.

Bake covered at 350 degrees F for 45 minutes. Bake uncovered for 25 to 30 minutes. The center will puff, turning golden brown.

Serve with Blueberry Sauce.

Blueberry Sauce
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 cup blueberries
1 tablespoon butter or margarine

In a saucepan over medium heat, bring sugar, cornstarch, and water to a boil, stirring constantly. Cook until clear. Stir in blueberries and butter, and simmer over low heat until berries burst, about 10 minutes. Drizzle on top of Blueberry French Toast.