In a mixing bowl, combine softened cream cheese, confectioners’ sugar, milk, and vanilla extract. Blend until smooth. Gently fold in one cup of blueberries.

In a buttered 10x14-inch baking dish, layer half of the cubed French bread. Spread the cream cheese mixture on top, then add the remaining cubes of bread.

In another bowl, whisk together milk, eggs, vanilla, cinnamon, and nutmeg. Pour the custard evenly over the layered bread.

Sprinkle the remaining blueberries on top, ensuring all bread pieces are soaked. Press down gently.

Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours or overnight.

Remove from the refrigerator 30 to 60 minutes before baking. Preheat oven to 375°F. Bake covered for 45 minutes, then uncover and bake for another 30 minutes.

Allow to cool for 10 minutes before slicing.