1. Spray a 9×13 pan with baking spray.
2. Cut all the bread into cubes. Spread half the bread in the prepared pan, pressing down slightly.
3. In the bowl of a stand mixer, beat cream cheese and powdered sugar together. Drop the cream cheese mixture by the spoonful evenly on the bread layer, spreading if desired. (Spreading this is a little difficult, but I prefer it). Top with the blueberries and then the remaining bread.
4. In a large bowl, whisk together the eggs, milk, vanilla and maple syrup. Pour over the entire casserole. Cover with cling wrap and place in the refrigerator overnight.
5. When ready to bake, remove from the fridge 30 minutes before baking to take the chill off.
6. Remove Cling Wrap and cover with foil to bake.
7. Bake covered at 350°F for 30 minutes and then remove the cover and bake an additional 25-30 minutes until center is set.
8. Allow to cool slightly before serving.

Blueberry Syrup

1. While the casserole is baking, prepare the syrup. In a medium saucepan, combine sugar, cornstarch, and water. Bring to a boil, stirring occasionally. Once it’s reached a boil, simmer for 3-4 minutes until thickened. Add blueberries and butter and simmer for 10 more minutes.
2. Pour syrup over entire casserole or individual portions.