1/2 loaf Italian Bread, cut or torn into 1-inch cubes
6 oz cream cheese (about 3/4 of a pkg)
1 cup fresh or frozen blueberries
6 eggs, beaten
1/2 cup heavy cream
1/3 cup maple syrup
1/2 tsp cinnamon
1/8 tsp nutmeg
2/3 cup white sugar
2 tablespoons cornstarch
1 cup water
1 1/2 cups fresh blueberries
1 tablespoon butter
1/2 tsp cinnamon, dash nutmeg
Lightly butter an 8.5"x11" inch baking dish, set aside. Cut the cream cheese into slices and then into pea sized bits. This is considerably easier if it is Very cold. How we did it was to cut the cream cheese into thin slices and set them in the freezer for about 5 minutes.
In a large bowl, mix the eggs, heavy cream, vanilla extract, maple syrup, cinnamon & nutmeg using a hand mixer until it is completely incorporated and well blended.
Pour over the bread cubes.
Cover, and refrigerate overnight. For best flavor we recommend that you also make the blueberry sauce the night before as well. In a medium saucepan, mix the sugar, cornstarch, cinnamon, nutmeg and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes, or until mixture has thickened considerably. Add the blueberries, stirring gently, then reduce heat, and simmer 8-10 minutes. Remove from heat, stir in the butter, cool, refrigerate
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Bake about 35-40 minutes, until center is firm and surface is lightly browned. While the french toast is baking, reheat the blueberry sauce over low heat (or in the microwave).
Serve in slices with a generous splurge of blueberry sauce!