Blueberry Brunch Bake

I don't normally cook breakfast, mostly because I like my sleep too much and by the time I get up I don't have much time to spend cooking.  But my husband convinced me to cook breakfast for his office and this was something easy that could be put together the night before and cooked in the morning. I found it in my cookbook stash from one of the Taste of Home books. 

Ingredients:
1 loaf (1 pound) day-old French bread, cut into 1/2 inch cubes
1 1/2 cups fresh or frozen unsweetened blueberries (plus extra for topping if desired)
12 ounces cream cheese, softened
8 eggs
1/2 cup plain yogurt
1/4 cup sour cream
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 cup milk
1/3 cup maple syrup (plus extra for serving if desired)

Directions:
In a large mixing bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla, and cinnamon. Gradually add milk and maple syrup until blended.

Place half of the bread cubes in a greased shallow 3 quart baking dish.

Sprinkle with blueberries, then pour half of the cream cheese mixture over top. Top with remaining bread cubes and cream cheese mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with additional syrup if desired.