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1. Cut bread slices into 1 inch cubes.
2. Cut cream cheese in small 1/2 inch cubes.
3. Spray three 12″ x 20″ x 2″ baking pans thoroughly with pan release spray until lightly coated.  Place 1 lb of the bread cubes in each pan.
4. Scatter 7 oz cream cheese cubes and 7 oz of  blueberries  over the bread in each pan. Layer each pan with another 1 lb bread cubes and remaining 7 oz blueberries for a total of 14 oz blueberries per pan.
5. In a mixing bowl, combine eggs, milk, maple syrup and margarine.  Mix with paddle attachment for 1 minute on low speed.
6. Carefully pour 1/3 of egg mixture (60 oz) over bread mixture in each pan.
7. Bake until lightly browned and knife inserted in the center of pan comes out clean:
   Conventional oven: 350⁰ F for 50 minutes
   Convection oven: 325⁰ F for 1 hour
8. CCP: Heat to an internal temperature of 160⁰ F or higher.
9. Cut each pan 5 x 4 for 20, 4.75 oz portions.
10. Hold for hot service at 135⁰ F or higher.