Prepare the Cream Cheese Mixture

In a mixing bowl, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.

Mix until the mixture is smooth and creamy.

Gently fold in 1 cup of blueberries, ensuring they are evenly distributed throughout the mixture.

Assemble the Bread Layers

Lightly grease a 10×14-inch baking dish.

Spread half of the cubed French bread evenly across the bottom of the dish to form the base layer.

Spoon the prepared cream cheese mixture over the bread layer and spread it gently for even coverage.

Top with the remaining cubed French bread, forming the top layer.

Prepare the Egg Mixture

In a large bowl, whisk together the 2 cups milk, 8 eggs, remaining 2 teaspoons of vanilla extract, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg until fully combined.

Slowly pour this custard mixture over the entire dish, making sure all the bread is soaked evenly.

Sprinkle the remaining 1 cup of blueberries evenly across the top.

Chill Overnight

Cover the casserole tightly with aluminum foil.

Refrigerate for at least 8 hours or overnight to let the bread absorb all the flavors.

Preheat the Oven

Remove the casserole from the fridge 30 to 60 minutes before baking to bring it to room temperature.

Preheat your oven to 375°F (190°C).

Bake the Casserole

Place the covered casserole in the preheated oven and bake for 45 minutes.

Remove the foil and continue baking uncovered for another 30 minutes, or until the top is golden and the center is set.

Total baking time is approximately 75 minutes.

Cool and Serve

Let the casserole rest for 10 minutes before serving.

Serve warm, optionally topped with maple syrup or extra berries.