Preheat oven to 350 degrees and grease a 12-cavity muffin tin. Cut bread slices into cubes and place in a large bowl. Cut cream cheese into small cubes and set aside.
In a medium bowl whisk together milk, eggs, vanilla, and sugar. Pour over bread cubes, then gently stir to coat all the cubes in the egg mixture. Gently stir in blueberries and cream cheese cubes. Fill muffin tins with soaked bread mixture, packing gently to fill all of the cavity space.
Bake for 20-25 minutes or until golden and bake through the middle.
Serve warm topped with powdered sugar or syrup. To freeze for later, wrap individually in plastic wrap. To reheat, unwrap and microwave for 30-60 seconds.
Store in airtight container or wrapped individually in plastic wrap, in the fridge up to five days. Reheat in the microwave and serve with syrup and powdered sugar.