In a medium bowl, combine the softened cream cheese, caster sugar, and vanilla extract until smooth and creamy.

Gently fold in the blueberries to avoid crushing them.

Cut the brioche loaf into thick slices, about 1.5 inches thick.

Using a sharp knife, cut a deep pocket into each slice without slicing all the way through. Alternatively, use two slices to create stuffed sandwiches.

Fill each bread pocket generously with the blueberry cheesecake mixture.

Lightly press the edges together to help keep the filling inside while cooking.

In a shallow bowl, whisk together the egg, milk, cream, and cinnamon until fully combined.

Carefully dip each stuffed brioche slice into the custard mixture, coating both sides evenly. Avoid soaking too long to prevent sogginess.

Heat butter in a skillet over medium heat.

Cook each stuffed slice for 3–4 minutes per side until golden brown, crispy on the outside, and warmed through in the center.

Serve the Blueberry Cheesecake Stuffed French Toast immediately with maple syrup, fresh blueberries, and icing sugar.