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In a mixing bowl, whisk the milk, eggs, sugar, and vanill extract until well combined.
Cut the croissants into 3 pieces, and arrange them in an even layer in a large baking dish.
Sprinkle the blueberries evenly over the croissant pieces.
Pour the custard mixture on top, coating all the croissant pieces evenly. Press down gently to ensure the croissants absorb the custard.
Cover the baking dish, and transfer it to the fridge for at least 2 hours or up to overnight to soak.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Bake the blueberry French toast for 30 minutes or until the top is golden brown and the custard is set.
Remove from the oven, and set aside to cool slightly.
Seve warm drizzled with maple syrup, if desired.
Store in an airtight container in the fridge for up to 4 days.