Grease 9×13” baking pan
In blender add the eggs, milk, yogurt, maple syrup, vanilla, ginger, cinnamon and salt. Blend until smooth.
Place half the bread cubes in greased pan evenly. Scatter half the blueberries onto bread. Pour half the blended mixture over first layer of bread.
Place remainder of bread on top, scatter remaining blueberries and pour remaining blender mixture onto all pieces of bread.
Cover and allow to rest in fridge for at least 1 hour and up to overnight.
Preheat oven to 375F. Uncover casserole and place in oven.
Cook for 35 minutes, or until toothpick inserted in the middle comes out just barely clean.
Allow to cool at least 15 minutes and dust with powdered sugar before serving.