Butter a 9×13 baking dish. Place a layer of half the torn bread cubes, then dot with chunks of cream cheese, and sprinkle 1 cup of blueberries over top. Then top with remaining bread.
In bowl, whisk together eggs, milk, vanilla and maple syrup. Pour evenly over mixture in baking dish to soak the bread. I like to press the bread down a bit to get it all covered. Then, cover dish with foil and set in refrigerator overnight.
Remove dish from refrigerator in the morning about a half hour before baking to take the chill off and warm up a bit. Preheat oven to 350 degrees. Bake for 30 minutes covered, then an additional 20-30 minutes uncovered. Cook until center is firmed up.
For the Blueberry Sauce: In saucepan combine sugar, water and blueberries and heat to boil while stirring for about 5 minutes. Reduce heat and simmer about 10 minutes until blueberries burst. If you want a little thicker sauce, combine a tablespoon of cornstarch with some water to make a cornstarch slurry and whisk into sauce to thicken to your desired thickness.
*If you’d like, try replacing one cup of whole milk with one cup half and half.