Generously grease a 9x13 inch pan and set aside. Pre-heat oven to 350° F.

In a bowl combine your eggs, milk, honey, vanilla and cinnamon. Using a whisk stir the wet ingredients together vigorously. Set the mixture aside.

Slice bread into bite sized pieces and cut cream cheese into one inch squares. Set each aside for layering.

Begin layering the casserole by adding half of the cut bread to the greased pan. Pour half of the wet mixture over the bread and top with half of the cream cheese blocks and half of the blueberries.

Repeat the layering using the remaining half of each ingredient. Sprinkle the top of the casserole with additional cinnamon.

If baking immediately press the breading layers down gently into the wet mixture to ensure as much of the egg mixture is soaked up as possible. Allow to sit on the counter for 5 minutes. (If not baking immediately cover tightly and place in fridge to let sit overnight and absorb the egg mixture.)

Place pan in the oven and allow to bake for 40 minutes uncovered.

When cooked through remove from oven and serve with favorite breakfast toppings.