1 (16 oz.) French bread loaf, cubed
1 (8 oz.) pkg. cream cheese, cut in cubes
3 c. fresh or frozen blueberries, divided
6 large eggs
4 c. milk
1/2 c. sugar
1/4 c. butter, melted
1/4 c. maple syrup
1 (10 oz.) jar blueberry preserves

Arrange half of bread cubes in a lightly greased 13 x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes. Whisk together eggs, 4 cups milk, sugar, butter and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.

Bake, covered, at 350°F for 30 minutes. Uncover and bake 30 minutes or until lightly brown and set. Let stand 5 minutes before serving. Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding.