Preheat the oven to 350°F.
Preheat a non-stick pan or griddle over medium heat.
Spread the cream cheese on each slice of bread. Place some of the berries into the center of the bread and then put two slices of bread together. Gently using your hands to fuse and seal the edges of the bread to one another.
Mix the beaten egg, milk, sugar, vanilla, cinnamon in a shallow bowl. Dip the bread in egg mixture, turning to coat both sides evenly until the slices are moistened but not soggy.
Divide the butter amongst the number of portions. Melt the butter in the pan and cook the French toast until browned on both sides, about 2-3 minutes per side. Repeat for remaining French toasts then set aside on a foil-lined baking sheet.
Bake the French toasts in the oven for about 5-8 minutes to allow everything to heat through.
For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. Cut in half and serve with syrup (if desired). Garnish with powdered sugar and blueberries.