Either tear or roughly cube the bread and place in a large mixing bowl. Do not cut off the crust, as it adds a nice texture to the eggy bread.
In a second bowl, place the eggs, milk, cream, brown sugar, ½ cup of maple syrup, spices, vanilla, melted butter, and clementine or orange zest. Whisk until a smooth custard forms.
Pour the custard over the bread and add the fresh blueberries. Mix very well.
Prepare a large casserole or lasagna pan by greasing it with a little butter, canola oil, or food release spray. Fill the dish with the egg soaked bread and wrap in plastic wrap. Refrigerate for several hours, preferably overnight.
When ready to bake, preheat your oven to 350°F (180°C) with the rack in the center. Add the flour, brown sugar, oats, pecans, and cinnamon for the topping in a bowl. Pour over the melted butter and toss very well. Spread the topping over the eggy bread in the casserole dish.
Bake for about 1 hour, checking the center of the dish for firmness after 45 minutes. It should feel firm in the center but not appear too dark on the edges.
To serve, remove from the oven and allow to rest for 10 minutes. Add a generous dollop of Greek yogurt, a sprinkle of fresh blueberries, and good pour of real maple syrup before serving.