Blueberry Bliss Stuffed French Toast

Grease a 13x9-inch baking pan.

In the baking pan, arrange half of the cubed French bread evenly.

Spread the softened cream cheese on top of the bread cubes, then sprinkle 1 cup of fresh blueberries.

Place the remaining half of bread cubes on top of the blueberries.

In a large bowl, whisk together 12 large eggs, 1/2 cup maple syrup, and 2 cups milk.

Pour the egg mixture over the bread cubes in the baking pan, ensuring everything is well soaked.

Cover the baking pan with foil and refrigerate overnight.

Preheat the oven to 350°F.

Bake the French toast, covered, for 30 minutes, then uncover and bake for an additional 30 minutes, until puffed and brown.

While the French toast bakes, prepare the blueberry syrup. In a small saucepan, combine 1 cup sugar, 1 tbsp cornstarch, and 1 cup water, and heat over medium-high heat, stirring occasionally for 5 minutes or until thickened.

Add the remaining 1/2 cup of fresh blueberries to the saucepan, and simmer, stirring occasionally, until most berries have burst, about 10 minutes.

Stir in 1 tbsp unsalted butter until well blended, then transfer the blueberry syrup to a serving bowl.

Serve the baked French toast on individual plates and drizzle with the warm blueberry syrup.