1. In a bowl, mix together the softened cream cheese, powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth and creamy.

2. Gently fold in 1 cup of blueberries into the cream cheese mixture.

3. Layer the bottom of a 10×14-inch baking dish with cubed French bread.

4. Spread the cream cheese mixture evenly over the bottom bread layer.

5. Top with the remaining bread cubes to create a second layer.

6. In a separate bowl, whisk together 2 cups of milk, eggs, 2 teaspoons of vanilla extract, cinnamon, and nutmeg until fully combined.

7. Pour the egg mixture evenly over the bread layers, ensuring all cubes are soaked.

8. Sprinkle the remaining 1 cup of blueberries on top of the casserole.

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

10. Remove the casserole from the fridge 30 to 60 minutes before baking.

11. Preheat the oven to 375°F (190°C).

12. Bake the casserole with foil on for 45 minutes.

13. Remove the foil and continue baking for another 30 minutes or until the center is set and the top is golden brown.

14. Remove from the oven and let cool slightly before serving. Enjoy warm!