Blueberry French Toast

12 slices day old white bread, crusts removed

2 8 oz. pkgs cream cheese

1 c. fresh or frozen blueberries

12 eggs

2 c. milk

1/3 c. Cox Honeyland's Honey

Sauce:

½ c. Cox Honeyland's Blueberry Honey

2 Tbsp. cornstarch

1 c. water

1 c. fresh or frozen blueberries

1 Tbsp. butter or margarine

Cut bread into one inch cubes. Place half of the cubes in a greased 13x9x2 inch baking dish. Cut cream cheese into one inch cubes and place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and honey. Mix well. Pour over the bread mixture. Cover and chill for eight hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 °F for 30 minutes. Uncover and bake 25–30 minutes more or until it is golden brown and the center is set.