An overnight breakfast or brunch casserole that comes together quickly along with an easy recipe for Blueberry syrup!
In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
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.
Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.