In a medium bowl, combine 150g of softened cream cheese, 2 tablespoons of caster sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy, then gently fold in ½ cup of fresh or thawed blueberries.

Slice the brioche loaf into 1.5-inch thick slices. Using a sharp knife, carefully cut a pocket into each slice.

Take each slice of brioche and fill the pocket with the cheesecake filling. Press the edges firmly to seal them.

In a shallow bowl, whisk together 1 egg, ½ cup of milk, ½ cup of cream, and 1 teaspoon of cinnamon until well combined.

Heat butter in a skillet over medium heat. Dip each stuffed brioche slice into the custard mixture and fry for 3-4 minutes on each side until golden brown.