In a small bowl, whisk together cinnamon, nutmeg, eggs, milk and vanilla extract. Pour into a shallow container, such as a pie plate or wide bowl.
In the top of each thick bread slice, use a serrated knife to cut a "divot" into the bread. Cut the divot about halfway through the bread (do not slice all the way through). You're essentially making a trough for the stuffing.
Melt butter in a skillet over medium heat. Dip the bread in the egg mixture. Fry slices (on both sides) until golden brown. Remove and use a spoon to fill the divot you cut with softened cream cheese and Bonne Maman Wild Blueberry Preserve.
Serve with a sprinkle of powdered sugar and syrup.