Blueberry French Toast Casserole

1 loaf French bread (not fresh if possible) 8 oz. pkg. cream cheese 1 cup blueberries (optional) 10 eggs 2 cups of milk 1 tsp. vanilla Cut loaf of bread into small cubes. Place half the bread into a greased 9X13 pan. Sprinkle blueberries and cream cheese (cut into small cubes) on top of the bread. Cover with the remaining bread cubes. Blend eggs, milk, and vanilla in a blender. Pour mixture over bread making sure that all pieces are covered. Spray foil with Pam and cover the pan. Bake at 350* for 30 minutes covered. Uncover and bake for an additional 30 min. Sauce: 1 cup Water 1 cup sugar or agave 2 Tbsp. cornstarch 2 cups blueberries (Peaches, raspberries, and blackberries are also really good too!) Place blueberries, water and cornstarch in a blender and blend until smooth. Pour mixture into saucepan with sugar or agave and cook on medium heat,stirring occasionally with a whisk, until it comes to a slight boil and becomes thickened. Serve warm over French toast casserole.

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