Butter a 9 x 13 casserole dish.
Cut french bread into 2 inch cubes and set aside.
In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
Put one half of bread cubes in prepared dish.
Top with half cream cheese cubes and half cup of blueberries.
Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
Preheat oven to 375 degrees.
Remove plastic wrap and sprinkle casserole with raw sugar.
Cover casserole with foil and bake for 30 minutes.
Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
Cool slightly and serve with blueberry sauce.
In small saucepan, combine sugar, water and cornstarch until simmering.
Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.
Cool slightly before serving or store in refrigerator for up to 3 days.
Make in advance. The egg and bread has to sit 2 hours or overnight. Can be made 2 days in advance.
Freeze the cream cheese for 20 minutes to make cutting into cubes easier.
Comes with a blueberry sauce recipe that takes only 10 minutes, is super simple and makes enough to out last the last bite of this casserole ...thats always a problem with sauce isn't it? Never enough. But I got ya covered on this one!
We used fresh bluebs, but frozen is okay. (If using frozen, just toss them in 2 tablespoons of flour, so they don't bleed all over your pretty little casserole. After tossing them in the flour, shake off the excess). But fresh is best for this recipe.
We sprinkled it with raw sugar so the top was all crunchy and stuff...yum.