Step 1: Prepare the Cream Cheese Mixture. In a medium bowl, combine softened cream cheese, powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. Stir until the mixture is smooth and creamy. Gently fold in 1 cup of blueberries.
Step 2: Layer the Bread and Cream Cheese. Grease a 9x13 inch baking dish. Spread half of the cubed French bread evenly across the bottom of the dish. Dollop spoonfuls of the cream cheese mixture over the bread, then gently spread it to cover as much surface as possible. Top with the remaining French bread cubes.
Step 3: Prepare and Pour the Custard. In a large bowl, whisk together the eggs, 2 cups milk, cinnamon, nutmeg, and 1 teaspoon vanilla extract until well combined. Carefully pour this egg mixture evenly over the bread in the baking dish, ensuring all bread cubes are thoroughly moistened. Sprinkle the remaining 1 cup of blueberries over the top.
Step 4: Chill Overnight. Cover the baking dish tightly with aluminum foil and refrigerate for at least 8 hours, or preferably overnight (up to 14 hours). This allows the bread to fully absorb the custard, resulting in a rich, custardy texture.
Step 5: Bake and Serve. Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats. Bake the casserole, covered with foil, for 45 minutes. Then, remove the foil and continue baking for another 25-30 minutes, or until the top is golden brown and puffed, and a knife inserted into the center comes out mostly clean. Let it rest for 10 minutes before serving.
Step 6: Garnish and Enjoy. Serve warm with your favorite toppings such as maple syrup, a dusting of powdered sugar, or a dollop of whipped cream. For another delightful breakfast treat, try our Cherry Rhubarb Coffee Bars with Cardamom and Anise.