Preheat your oven to 350 degrees and liberally spray a muffin tin with cooking spray.
Whisk the eggs, juice, half and half, and vanilla together until combined in a large bowl.
Pour in the bread and mix it around to allow it to soak up the eggs.
Gently add the blueberries. You want to have them evenly distributed throughout the bread/egg mixture, but you don't want to mix so much that your bread turns blue.
Fill the muffin cups with the mixture.
Bake for 15 to 20 minutes. Mine were done after 18 minutes.
Let them sit in the pan for 15 minutes before you attempt to pull them out. If you take them out too soon, they will fall apart.
Top with orange glaze and enjoy.
To make the orange glaze, whisk together the orange juice, whole milk, and powdered sugar.
If you are making the day ahead, store in the refrigerator, and bring to room temperature before attempting to drizzle.