In a medium bowl whisk together Large Egg (6), 2% Reduced Fat Milk (1 cup), Maple Syrup (1/4 cup), Ground Cinnamon (1/2 teaspoon), and Ground Nutmeg (1 pinch).
Generously spread Butter (to taste) on an 8x8 pan.
Spread half the White Bread (6 cup) evenly in pan and dot with half of the Cream Cheese (6 ounce). Sprinkle with half of the Fresh Blueberries (1/2 cup). Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
Meanwhile prepare the blueberry balsamic sauce. In a medium sauce pan combine Frozen Blueberries (2 cup), Granulated Sugar (1/2 cup), and Water (4 tablespoon).
Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes.
Stir together Corn Starch (1 tablespoon) and remaining Water (2 tablespoon). Stir into blueberries and heat to a full simmer.
Remove from heat and stir in Pure Vanilla Extract (1 teaspoon) and Blueberry Balsamic Vinegar (2 tablespoon).
Preheat oven to 375 degrees F (190 degrees C).
Bake the bread mixture uncovered for 40-45 minutes until golden and set in the centre.
Remove from oven and serve with balsamic blueberry sauce.