First, grease a 9x13'' casserole dish with cooking spray. 

Next, make the cheesecake filling. In a medium bowl, beat together the cream cheese, sugar, lemon zest and lemon juice. Set aside. Don't like lemon flavor? Just omit the zest and juice! 

Next, make the egg custard that will soak the bread pieces. In a large bowl, make the eggs, half and half, vanilla extract and maple syrup. Whisk vigorously until combined. 

Layer 1/2 of the torn bread pieces and 1/2 of the blueberries into the prepared casserole dish. 

Add the cheesecake filling and spread into an even layer using a spatula. 

Top with the remaining bread chunks and blueberries. 

Pour the egg custard over the top of the casserole. Cover with plastic wrap and chill in the refrigerator overnight. 

The next morning: 

Preheat your oven to 350 degrees Fahrenheit. 

Remove the plastic wrap and cover the baking dish with aluminum foil. 

Add casserole to oven and bake for 30 minutes. 

Remove the aluminum foil, and bake the casserole for 25-30 additional minutes, until the top of the casserole is golden brown and the egg custard is set. 

While the casserole is baking, make the blueberry syrup. Place blueberries, honey, sugar and cornstarch into a saucepan. Cook over medium hit until the blueberries start to break down and release juice, about 10 minutes. Once the mixture starts to simmer, it is done. 

Serve casserole warm, topped with blueberry syrup.