Overnight Blueberry French Toast

12 slices day old bread, cut into 1 inch cubes
2 (8 oz) packages cream cheese, cut into 1 inch cubes
2 cups fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 Tbsp butter
1/2 tsp lemon juice

Lightly grease 9x13 dish.  Arrange half the bread cubes in the dish and top with cream cheese cubes.  Sprinkle 1 cup of the blueberries over cream cheese and top with remaining bread cubes.  In a large bowl, mix eggs, milk, vanilla, and maple syrup.  Pour over bread cubes.  Cover and refrigerate overnight.  Remove bread cube mixture from refrigerator about 30 minutes before baking.  Preheat oven to 350.  Cover and bake 30 minutes.  Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned.  In a medium saucepan, mix sugar, cornstarch, and water.  Bring to a boil, stirring constantly.  Cook 3-4 minutes or until it begins to thicken.  Mix in remaining 1 cup blueberries.  Reduce heat and simmer 10 minutes, until blueberries burst.  Stir in butter and lemon juice until butter melts.  Pour over baked French toast.