Blueberry French Toast

Another one made for my son's baptism. A big hit and super easy. I found this recipe on Allrecipes.com.
1 (1 lb.) loaf Italian bread, cut into 1 inch cubes
1 (8 oz.) pkg. cream cheese, diced
1 c. blueberries
12 eggs
2 c. milk
1/3 c. maple syrup

1 c. white sugar
2 Tbsp. corn starch
1 c. water
1 c. blueberries
1 Tbsp. butter

Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk, and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove the pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes until golden brown and center is set.
To make sauce:
In a saucepan, combine sugar and corn starch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simer 8-10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over the squares of french toast.