Blueberry French Toast Roll-Ups

In a medium bowl, combine ⅓ cup sugar and 2 teaspoons cinnamon; set aside.
In a large bowl, whisk together 2 large beaten eggs, 2 tablespoons milk, ½ teaspoon vanilla extract, and a pinch of nutmeg; set aside.
Flatten Bread:

Working one slice at a time, use a rolling pin to flatten the bread to about ¼-inch thickness.
Assemble Roll-Ups:

Spread a layer of softened cream cheese on the bottom of each slice of flattened bread. Top with a row of blueberries.
Roll the bread from the bottom edge tightly over the filling, continuing to roll until you reach the top. Repeat with the remaining slices of bread, cream cheese, and blueberries.
Cook Roll-Ups:

Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat.
Dip each bread roll into the egg mixture, coating it well.
Working in batches, add the bread rolls to the skillet, 3-4 at a time, and cook until evenly golden brown, about 2-3 minutes on each side.
Coat in Cinnamon Sugar:

Immediately dredge the cooked bread rolls in the cinnamon sugar mixture, pressing gently to coat.
Serve:

Serve the roll-ups warm, straight from the skillet, for a delightful breakfast or brunch treat.