Preheat oven to 350°F.
Whisk together eggs, milk, vanilla, maple, cinnamon, and brown sugar.
Cut bread into about 1 - 1 1/2 in. pieces.
Add bread and blueberries into egg mixture and stir to allow bread to soak up all the liquid.
Chill for about 5 minutes.
Spoon bread and egg mixture into greased or lined muffin tins, pressing the mixture gently down to keep any air bubbles or space from being made between bread pieces.
Bake for 20 minutes or until top is golden brown.
Cool for several minutes before serving. Store in the refrigerator for 2-3 days.