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1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with butter.
3. In a large mixing bowl, combine the cubed French bread and fresh blueberries. Gently toss to distribute the blueberries evenly among the bread cubes. Set aside.
4. In another large bowl, crack the 6 large eggs and whisk until well beaten.
5. Add the 2 cups of whole milk and 1 cup of heavy cream. Whisk until fully combined.
6. Add the 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk until the sugar is dissolved and the mixture is smooth.
7. Stir in the 1/4 cup of maple syrup.
8. Pour the custard mixture over the bread and blueberry mixture in the baking dish, ensuring all bread cubes are covered.
9. Gently press down on the bread cubes with a spatula or your hands to ensure they soak up the custard.
10. Cover the baking dish with plastic wrap or aluminum foil and let it sit for at least 30 minutes at room temperature. For best results, refrigerate overnight.
11. Remove the cover from the baking dish and place it in the preheated oven.
12. Bake for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. If browning too quickly, cover loosely with aluminum foil for the last 15 minutes.
13. Once baked, let the casserole cool for about 10-15 minutes before serving.
14. Cut the casserole into squares and serve warm.
15. Drizzle with additional maple syrup and dust with powdered sugar if desired. Optionally, add a dollop of whipped cream for extra indulgence.

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