My version from The Tasty Kitchen
1 loaf Texas toast or thick bread, cubed
1 12 oz. pkg cream cheese
1 cup fresh blueberries
8 whole Eggs
2 cups half & half
½ cup Maple Syrup
1 tsp cinnamon
1/2 tsp nutmeg
½ cup Pecans, Chopped (optional)
Grease a 9x13 inch pan, place bread cubes evenly in the pan. Add the blueberries and cream cheese evenly throughout the bread cubes.
In a bowl beat eggs, half & half, cinnamon, nutmeg and syrup until well blended. Pour over the ingredients in the baking dish- cover. Refrigerate overnight.
Preheat oven to 375°F.
Bake uncovered for 35 minutes. Add the pecans if desired, then bake for 10 more minutes minutes or until the center is set. Serve with more maple syrup and/or whipped cream(optional)