Assemble & Chill Casserole

1. Butter a 9x13-inch casserole dish.
2. Place half of the French bread cubes (1 large loaf total) into the prepared dish.
3. Top with half of the cream cheese cubes (8 ounces total) and 1/2 cup of the blueberries (1 cup total).
4. Add the remaining French bread cubes, then top with the rest of the cream cheese and the remaining 1/2 cup of blueberries.
5. In a large bowl, whisk together the eggs (8 large), half and half (2 1/2 cups), granulated sugar (1/3 cup), ground cinnamon (2 teaspoons), vanilla extract (2 teaspoons), and salt (1/2 teaspoon) until thoroughly combined.
6. Pour the egg mixture evenly over the bread cubes. Press the bread down so it is completely soaked.
7. Cover with plastic wrap and refrigerate for at least 2 hours (or up to 48 hours).

Bake

8. Preheat your oven to 375°F (190°C).
9. Remove the plastic wrap and sprinkle the top evenly with raw sugar (1/4 cup), if using.
10. Cover the dish with aluminum foil and bake for 30 minutes .
11. Remove the foil and bake for an additional 20 to 30 minutes until the center is set and the top is lightly browned. Allow to cool slightly before serving.

Make Blueberry Sauce

12. In a small saucepan, whisk together the water (1 cup), sugar (1/2 cup), and cornstarch (2 tablespoons) over medium heat until simmering.
13. Add the blueberries (2 cups) and simmer for 10 minutes . Lightly mash the berries with a fork or whisk to your desired consistency.
14. Cool slightly before serving over the warm casserole. Store leftover sauce refrigerated for up to 3 days.

Tips & Notes

• Cream Cheese: Place the block of cream cheese in the freezer for 15 to 20 minutes beforehand to make it easier to slice into neat cubes.
• Make-Ahead: Assemble the night before for an easy morning bake.