Blueberry Sauce

In small saucepan, combine sugar, water and cornstarch until simmering.
Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.
Cool slightly before serving or store in refrigerator for up to 3 days.​

​For Casserole
1 large loaf french bread – about 8 cups day old is best
8 eggs
2 1/2 cups half and half
1/3 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup fresh blueberries or frozen blueberries that have been tossed in 1 tablespoon of flour to keep them from bleeding
1 8 oz package cream cheese, light or regular cubed. (for easier cutting put in freezer for 15 minutes)
1/4 cup raw sugar for sprinkling on top optional