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Use butter or cooking spray to grease a 9" x 13" casserole dish.
Cut the bread into 1-inch cubes and spread evenly over the bottom of the pan.
In a large bowl, combine the eggs, milk, sugar and vanilla extract.
Pour the egg mixture over the bread cubes.
Cover the pan with aluminum foil and refrigerate 2 hours or overnight.
In another bowl, combine the flour, sugar, cinnamon, salt, and nutmeg.
Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs.
Put the topping mixture in an airtight container or zip lock bag in the fridge.
Preheat oven to 350°
Sprinkle blueberries over the top of the bread.
Sprinkle topping evenly over the top of the casserole. Replace the foil cover.
Bake covered for 30 minutes, then remove the foil and bake another 30 minutes, until the top is golden brown.
Allow to cool for 10 minutes before serving with maple syrup.