In a mixing bowl, combine cream cheese, caster sugar, and vanilla extract. Mix until smooth and creamy, then fold in blueberries.

Slice brioche loaf into thick pieces and create deep pockets in each slice.

Spoon the cheesecake filling into each pocket of brioche slices.

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

Heat skillet over medium heat and add butter. Dip each stuffed brioche slice into the custard mixture, then place in the skillet.

Cook each slice for 3-4 minutes on each side until golden brown. Transfer to serving plate and serve warm.