Step 1

In a saucepan over medium-high heat, add blueberries, granulated sugar, and vanilla. Bring to a boil or until blueberries have burst open. Drop heat to medium-low and allow to simmer for 5 minutes. Remove and set aside.

Step 2

In a mixing bowl, add cream cheese, 1/2 cup vanilla creamer, and 1/3 cup of blueberry syrup. Whisk until fully incorporated and creamy.

Step 3

Cut the bread slices in half but not all the way through. Make sure the slices of bread are dried. This helps prevent soggy toast. You can leave them to air dry for a few hours or toast them in the toaster for 30-45 seconds.

Step 4

Scooping a spoonful of cream cheese filling, add to the center of the sliced open pocket of the bread. Gently press the sides of the bread to fill the whole pocket without squirting the filling out.

Step 5

In a flat dish, beat the eggs with 1/2 cup of vanilla creamer.

Step 6

Dredge each piece of brioche in the egg wash for 10 seconds on each side. Only dredge the slices you will cook in a batch.

Step 7

Place the stuffed brioche on parchment paper in the air fryer basket and cook at 350°f for 10 minutes, flipping halfway.

Step 8

Remove toast and let cool. Cream cheese filling will be hot.

Step 9

Plate the toast and top with remaining blueberry syrup, confectioners sugar, whipped Cream, and or pancake syrup.

Step 10

Enjoy.