Place half of the bread cubes over the bottom of a well-greased (13X9X2) inch baking dish. Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries.
In a large mixing bowl, beat eggs with a rotary beater, beat in milk, 1/2 cup syrup and cinnamon. Carefully pour egg mixture over the bread mixture, pressing bread down so all is covered by liquid. Cover and chill in the refrigerator for 2 to 24 hours.
Bake, covered, in a 375 degree oven for 30 minutes. Uncover and bake about 30 minutes more or until a knife inserted near the center comes out clean and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with maple syrup. Makes 8 servings.