Grease a 2-quart casserole. Set aside.
In a large bowl, toss together bread cubes, cooked wild rice, celery, onion, and basil.
In another bowl, whisk together eggs, half-and-half, whipping cream, salt, and pepper. Fold into bread mixture.
If you like, gently fold in blueberries. Transfer mixture to prepared casserole.Cover and chill the mixture in the refrigerator for 30 minutes to 1 hour.
Bake, uncovered, in a 400 degree F oven about 40 minutes or until a knife inserted near center comes out clean. Serve warm. Makes 6 to 8 side-dish servings.
To roast blueberries (which intensifies the flavor), spread them out on a shallow baking pan. Roast in a 250 degree F oven for 1 to 1-1/2 hours or until berries are about half dried. Cool.