Make the egg custard by whisking together the eggs, milk, sugar, cinnamon, vanilla extract, nutmeg and ginger. Set aside.
Make the cream cheese filling by creaming the cream cheese, sugar and vanilla extract together in a stand mixer or with a hand-held mixer. Set aside.
Heat oil in a pan on medium heat.
Starting with one slice of bread at a time, soak the slice in the egg custard and then flip over to soak the second side. You want the bread to absorb the custard, but not fall apart.
Scrape off any extra egg custard from the bread on the side of the bowl.
Gently lay soaked bread into a sauté pan and cook until golden brown, about 1 1/2 to 2 minutes per side. Remove from pan and set on a tray or platter when finished
Once the bottom halves of the French toast are done, generously spread the cream cheese mixture evenly between the four slices.
Gently press generous amounts of blueberries into the filling.
Finish sautéing the final four slices of French toast and lay on top of the filled slices. Each serving should resemble a cream cheese sandwich.
Serve with honey, maple syrup or powdered sugar.