In large bowl, beat eggs; whisk in half &
half, syrup, lemon zest, cinnamon and almond
In 13 x 9-inch baking dish, evenly spread half the bread. Evenly top bread with cream cheese and half the blueberries; top with
remaining bread. Pour egg mixture over bread
mixture; press down gently with back of spoon
to submerge bread. Cover with aluminum foil
and refrigerate overnight.
Preheat oven to 350°; remove French toast from refrigerator and let stand 30 minutes. Bake French toast, covered, 30 minutes; uncover and bake 30 minutes longer or until top is golden brown.
Meanwhile, in medium saucepan, whisk together brown sugar, water and cornstarch; heat to boiling over medium-high heat. Cook 2 minutes or until mixture starts to thicken, whisking constantly. Reduce heat to medium-low. Stir in remaining blueberries; cook 4 minutes or until blueberries burst. Remove from heat; stir in lemon juice and butter. Pour blueberry mixture over French toast. Let stand 10 minutes before serving