Instructions

• In a shallow bowl, whisk together 5 large eggs, ½ cup milk, and 1 teaspoon vanilla; set aside.
• In a separate bowl, beat 8 ounces softened cream cheese with 2 tablespoons sugar until smooth using a hand-held electric mixer or a wooden spoon.
• Arrange the 8 slices of brioche. Spread about 1/4 of the cream cheese mixture on each of 4 slices.
• Spread 1 tablespoon of blueberry preserves on top of the cream cheese on each of those 4 slices.
• Top each filled slice with one of the remaining 4 slices to form 4 sandwiches; press edges gently to seal.
• Pour the egg mixture into a shallow dish large enough for a sandwich. Working one sandwich at a time, dip each sandwich into the egg mixture, coating both sides; let excess drip off and avoid letting the egg mixture soak into the center.
• Lightly sprinkle the tops of the dipped sandwiches with ground cinnamon.
• Heat 1 1/2 tablespoons butter in a large nonstick skillet or on a griddle over medium heat until melted and foamy.
• Add 2 sandwiches (or as many as fit without crowding) and cook until the bottoms are golden brown, about 2–4 minutes.
• Flip the sandwiches, add the remaining 1 1/2 tablespoons butter to the skillet if needed, and cook until the other side is golden brown and the centers are warm, about 2–4 minutes. If the centers are not warm when the second side is golden, reduce the heat to low and continue to cook for a few minutes until warmed through.
• Serve immediately with maple syrup and fresh blueberries.