Spray a 2.5 quart casserole dish and set aside. In a medium bowl, combine milk, eggs, melted butter, maple syrup, and salt and whisk until well combined. In a small bowl, mash the cream cheese with a fork. Add the sugar, lemon zest and lemon juice and stir until incorporated.

Layer half of bread cubes in the casserole, and top with 1 cup blueberries. Using a tsp, dollop cheesecake mixture evenly over top of berries. Top with remaining bread cubes, followed by the second cup of blueberries. Pour milk/egg mixture slowly and evenly over top, making sure all the bread gets moistened (press down with a spatula if necessary). Let sit for at least 1 hour (or up to 24 hours) in the refrigerator.

Preheat oven to 350F. Sprinkle almonds over pudding. Cover with a lid (or foil) and bake 30 minutes. Remove cover and continue baking for an additional 20-25 minutes, until the top is puffed and golden and the pudding barely jiggles when you shake the dish. Set aside to cool for at least 10 minutes. Leftovers keep in the refrigerator for 1-2 days.