Grease a 9-by-13-inch baking dish generously with butter or nonstick spray. This helps prevent sticking and makes serving much easier later.

Thickly spread the 8 ounces of cream cheese evenly across 5 slices of white bread. Don’t be shy here — this layer is what makes the dish rich and indulgent.

Place the bread slices (cream cheese side up) in a single layer on the bottom of the prepared baking dish.

Evenly distribute 1½ cups of frozen blueberries over the cream cheese layer. Using frozen blueberries works perfectly because they release their juices slowly as the dish bakes, creating little pockets of sweetness throughout.

Cube the remaining 8 bread slices and sprinkle them evenly over the blueberries. This creates a rustic, textured top that crisps up beautifully in the oven.

In a large mixing bowl, whisk together:

12 eggs

2 cups milk

½ cup maple syrup

Cinnamon and nutmeg to taste (optional)

1 tsp of Vanilla extract (optional)

If you want to add a fresh, bright note, this is the perfect time to stir in a little orange or lemon zest.

Slowly pour the egg mixture evenly over the entire dish, making sure all the bread is well saturated. Gently press down on the bread if needed to help it absorb the custard.

Cover the dish tightly with foil or plastic wrap and refrigerate overnight. This allows the bread to fully absorb the custard, resulting in a creamy, cohesive texture once baked.

The next morning, preheat your oven to 350°F (175°C).

Bake the French toast for 1 hour total:

First 30 minutes: Covered with foil

Last 30 minutes: Uncovered, until browned on top to your liking

The top should be golden, slightly crisp, and the center should be set.

Let the dish rest for about 5–10 minutes before serving. Spoon onto plates and drizzle generously with warm maple syrup.