Cut the French bread into uniform 1-inch cubes and place them in a greased 9x13-inch baking dish.

In a microwave-safe bowl, soften the cream cheese for about 20-30 seconds, then fold half of the fresh blueberries into the cream cheese.

In a large bowl, whisk together the eggs, half and half, sugar, cinnamon, vanilla extract, and salt until smooth.

Pour the egg custard mixture evenly over the bread cubes and gently fold in the blueberry and cream cheese mixture.

Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight if possible.

Preheat oven to 350°F (175°C), remove cover, and bake for 45-55 minutes until golden brown.

Combine water, sugar, and cornstarch in a saucepan over medium heat, simmering with remaining blueberries for 5 minutes to create the blueberry sauce.

Serve warm, drizzled with blueberry sauce on top.