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The day before you want to eat, slice the bread into thick-ish pieces, and arrange them in a shallow baking dish. Whisk together the eggs, sugar, vanilla and milk in a large bowl and pour evenly over the bread. Scatter over the blueberries and then cover with plastic wrap and place in the fridge overnight.
The next morning, turn the oven on to 180°C, no need to preheat. Remove the plastic from the French toast, and place in the oven. Bake for 35 minutes, or until golden brown and puffed up, with no liquid in the centre (stab a knife in to check if you need to).
Serve the bake with a drizzle of maple syrup, and a spoonful of yoghurt or some more fresh fruit on the side.