Blueberry Stuffed Egg Nog French Toast

1. In a medium/large bowl (use one with a wide opening to dip your bread in completely), crack your eggs. Add the egg nog, cinnamon and nutmeg into the bowl and whisk together. Set aside.
2. Take your pan or griddle and heat it on medium-high heat.
3. Add your pats of butter, butter spray or coconut oil into the pan. Make sure that it’s fully coated to prevent sticking.
4. Dip your slices of Texas toast into the egg nog mixture. Make sure that it is fully covered and soaked on both sides. Let it sit and absorb the yumminess for about 30 seconds.
5. Take each soaked bread slice and place it onto your hot pan. Cook each side until golden brown (about 3-5 minutes). Cook as many slices as can fit in your pan. Once each batch is done, set the cooked bread aside and repeat the soaking and cooking of the remaining bread.
6. While cooking your French toast, take your room temperature cream cheese and powdered sugar and mix them together in a small bowl until you have a smooth, velvety, workable mixture.
7. Once all of the French toast slices have been cooked take two slices per person and place them onto a plate.
8. Take one slice and top it with some of the cream cheese mixture (I say about a tablespoon). Then add some of your fresh blueberries. Take the other slice of bread and add it on top of the blueberries.
9. Dust with powdered sugar and syrup.

Note:
*I’ve also made stuffed French toast with blackberries, slices strawberries, raspberries, chocolate chips/bananas, etc. The ideas are endless.