In medium bowl, combine almondmilk, yogurt, syrup and eggs; salt to taste. Whisk until well combined.
Place half the bread in a 6-quart slow cooker that has been generously sprayed with cooking spray. Layer with half the blueberries, half the cream cheese and half the egg mixture; repeat layers. Cover and refrigerate overnight.
Remove from refrigerator. Cook on LOW for 3-4 hours or until knife inserted in center comes out clean.