Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray. Cut the bread into 1-inch cubes and spread evenly in the baking dish. Scatter blueberries over the top.

In a mixing bowl, whisk together the eggs, milk, and heavy cream until smooth. Add maple syrup, vanilla extract, cinnamon, and salt, whisking until fully incorporated.

Pour the custard mixture over the bread and blueberries, ensuring all bread is soaked. Let sit for 30 minutes at room temperature or cover and refrigerate overnight.

Bake in the preheated oven for 45 to 50 minutes until golden brown and a toothpick comes out clean.

Remove from the oven and cool for 10 minutes. Serve warm, dusted with powdered sugar and topped with maple syrup and whipped cream.