Directions

1. Spray 2 9x13 pans with baking spray.
2. Cut the bread into cubes. Evenly spread half of the cubed bread between the prepared pans, 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 over the bread layer, spreading if desired. Top with 2 cups of blueberries and 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. Remove from the fridge 30 minutes before baking and preheat the oven to 350°F. Remove cling wrap from casseroles and cover with foil.
5. Bake for 30 minutes, remove the foil, and bake an additional 25-30 minutes until center is set. Allow to cool slightly before serving.
6. While the casserole is baking, prepare the syrup. In a medium saucepan combine sugar, corn starch and water. Bring to a boil, stirring occasionally. Once it reaches a boil, simmer for 3-4 minutes until thickened. Add in blueberries and butter and simmer for 10 more minutes.
7. Pour syrup over entire casserole or individual portions.