Recipe(tried): Blueberry French Toast

I saw this recipe on a cooking show, don't remember which one, I was too busy copying the recipe. The reason I wanted it is because it can be made up the night before and baked in the morning. I love recipes like that for breakfast! Beside...blueberries AND french toast? MMMmmmmmmmmmmmmm!!!

BLUEBERRY FRENCH TOAST
Servings: 9-12*

8 slices bread, torn apart, divided use
blueberries (1 used 1 1/2 cups)
1 (8 ounce) pkg cream cheese
maple syrup
8 eggs
cinnamon sugar

Preheat oven to 350 degrees (if not preparing ahead to bake the next day).

Lightly grease 13x9-inch baking pan.

Spread half the bread in bottom of the prepared pan.

Sprinkle with as many blueberries as you like, I use 1 1/2 cups.

Slice cream cheese over blueberry layer in 1/4 slices, may not take all 8 oz.

Top with remaining half of torn up bread. Drizzle this layer with maple syrup to your taste.

At this point, the casserole can be covered and refrigerated overnight.

TO BAKE:
Beat eggs and pour over all, making sure to cover all. Tamp all down to make sure eggs are absorbed. Sprinkle liberally, to taste, with cinnamon sugar. This step can be done in the morning just before baking.

Bake first 30 minutes covered and second half hour uncovered (1 hour total).

*N.B. To make smaller amount use ratio of 1 egg to 1 slice bread, then adjust the remaining ingredients.