Ok Lauren here is the recipe for Kenny's favorite breakfast. I included the recipe for the blueberry syrup although you could use store bought even if Kenny says it is almost blasphemy for me to say so.

I think I've spoiled him a little.
Baked Blueberry French Toast
1 (24 oz) loaf sourdough bread crusts removed, cut in cubes
(I normally use ¾ of the loaf)
1 (8 oz) package cream cheese, cubed
1 pint blueberries, rinsed and drained
(I have used frozen when I cant get fresh)
1 tbl sugar
4 eggs
2 cups milk
1 ½ tsp cinnamon
Confectioners sugar (to sprinkle on top)
Blueberry Syrup (recipe to follow)
Preheat oven to 375 degrees
Place half of bread in greased 9 x 13 baking pan. Top with cream cheese. Place blueberries over cream cheese. Sprinkle sugar on top of blueberries. Top with remaining bread cubes.
Combine eggs, milk and cinnamon in a small bowl, mixing well. Pour over bread.
At this point, you can cover the dish and place in the refrigerator overnight if you want. Otherwise, bake for 35 to 45 minutes or until puffed and set. Sprinkle with confectioners sugar and serve with Blueberry Syrup.
Blueberry Syrup
1 cup sugar
2 tbl. Cornstarch
1 cup water
2 cups fresh or frozen blueberries
2 tbl butter
Heat sugar, cornstarch and water in small saucepan over medium high heat, stirring frequently. Cook 5 minutes or until thickened. Stir in blueberries gently, simmering 10 minutes or until berries have burst. Stir frequently. Add butter, stirring gently until melted.