Cut bread into 1 inch cubes; place half in greased 13x9 dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and bread. In large bowl, beat eggs, add milk and syrup, mix well. Pour over mixture, covera nd chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 min. Uncover, bake 25-30 min. 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. Stir in butter until melted. Serve over french toast.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 242 (33%)|
|Amt Per Serving||% DV|
|Total Fat 26.9g||36 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 374mg||115 %|
|Sodium 518.9mg||18 %|
|Potassium 271.8mg||7 %|
|Total Carbohydrate 107.7g||32 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 105.7g|
|Protein 16.7g||24 %|
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Calories per serving: 726
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