Butter large pan. Spread cream cheese on one side of 6 bread slices. Lay them face up covering the bottom of the dish. Take 10 slices of bread and cut into cubes, set aside. Sprinkle 1 cup of blueberries over the bread slices. Cover with the bread cubes. In a large measuring cup, combine milk, eggs, vanilla, 1/4 cup sugar and syrup. Pour over top of bread mixture, making sure you coat all the bread. Cover and set in the fridge over night. Next morning, preheat oven to 350 degrees. Mix 1/4 tsp. of nutmeg and an additional 1/4 cup of sugar together and sprinkle over the top of bread mixture. Cover with tin foil and bake 30 min. Remove foil and bake another 30 min. For the sauce, bring to a boil the water, cornstarch and the 1-cup of sugar. Simmer for 3 min. until thickens. Add the remaining blueberries and 1 tbsp. of margarine. Bring to a boil again, stir until thickens. Serve over French Toast.