Use cooking spray to grease the bottom and sides of a 9x13 pan; set aside.

Cut the bread into 1 1/2 inch cubes until you have about 12 cups. Add about 2/3 of the bread cubes into the bottom of the dish.

In a small bowl, combine the cream cheese and 1/3 cup sugar and stir until smooth.

Spoon the cream cheese mixture over the first layer of bread cubes.

Sprinkle the berries on next followed by the remainder of the bread cubes. Set aside.

In a large bowl, whisk the eggs, then whisk in the milk, 1/2 cup sugar and vanilla.

Pour the egg mixture into the pan. Press the bread cubes down to help each cube soak up some of the liquid.

Cover the casserole with a lid or plastic wrap and refrigerate overnight.

In the morning, preheat the oven to 350°F.

Bake the casserole (uncovered) for 45-50 minutes or until the internal temperature reaches 160 and the top is golden brown.

Remove from the oven and let rest a few minutes. Sprinkle with powdered sugar, if desired, and serve with maple syrup.