Blueberry and cream cheese French toast casserole

1 large loaf French bread (about 8 cups of day old bread is best)
8 eggs
2 1/2 cups half and half
1/3 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup fresh blueberries or frozen blueberries tossed in 1 tablespoon flour to keep from bleeding
18 ounces light or regular cream cheese, cubed
1/4 cup raw sugar for sprinkling on top (optional)
Blueberry sauce
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 cups blueberries

Butter a 9-by-13 casserole dish. Cut French bread into 2-inch cubes; set aside. In a large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed. Put half the bread cubes in prepared dish. Top with 8 ounces cream cheese cubes and 1/2 cup blueberries. Add remaining bread cubes and top with remaining cream cheese and blueberries. Pour egg mixture over bread cubes, pressing mixture down so it is completely soaked by the egg mixture. Cover with plastic wrap and store in refrigerator for at least two hours or up to 48 hours. Preheat oven to 375 degrees. Remove plastic wrap and sprinkle casserole with raw sugar. Cover casserole with foil and bake for 30 minutes. Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top. Cool slightly and serve with blueberry sauce. To make blueberry sauce, combine sugar, water and cornstarch in small saucepan and cook until simmers. Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency. Cool slightly before serving or store in refrigerator for up to three days.