Blueberry Souffle

1 French bread loaf -- cubed
1 8 oz package cream cheese
1 cup blueberries, frozen
10 eggs -- can use just 8
1/3 cup maple syrup
2 cups milk

Sauce:
1 cup water
1 cup sugar
2 tablespoons cornstarch
2 cups blueberries

Put half of the bread cubes in a 9x13 in glass dish coated with cooking spray. Cube the cream cheese (it's easier to cut when frozen) and place evenly on top of the bread. Sprinkle with blueberries. Put the rest of the bread on top. In a separate bowl, beat eggs, maple syrup and milk and pour evenly over bread casserole.

Spray underside of a piece of foil with cooking spray and place over pan. Refrigerate overnight. Preheat oven to 350 degrees. Bake, covered, for 30 minutes, then uncover and bake an additional 30 minutes.

For the Sauce:
Mix the cornstarch and most of the sugar together in a medium saucepan. Puree the blueberries with the rest of the sugar and a little bit of water (I don't puree them completely, just pulse it a little). Stir the pureed berries and the rest of the water into the sugar/cornstarch mix and cook until thick.