Slice the Zopf width-wise into 1/2 inch thick slices

In a bowl, using a hand whisk, beat together the cream cheese and confectioners sugar, until the cream cheese is fluffy

Using a knife, generously spread a layer of whipped cream cheese on a spice of Zopf and sandwich it with another slice. Do the same with all the slices. Keep the sandwiched slices aside.

In a wide bowl, beat together the egg, vanilla extract and milk

Simultaneously, heat butter in a frying pan on low heat

Dip each cream cheese stuffed sandwich into the egg mixture, coating it well and draining off the excess. Fry the coated bread in the pan, giving one side around 3 minutes to lightly brown and then flipping it over on the other side for another 3 minutes. Once all the stuffed bread is toasted and done, keep the slices aside.

In a saucepan, on low heat, add the blueberries and the sugar. Give it a gentle stir and let the juices release. Cook on low heat for around 5 minutes let it cool down. The juices thicken as it cools down. The compote is ready.

To serve, plate up the stuffed toast, pour over the blueberry compote (be generous!) and dust with confectioners sugar. Wake up your loved one and share!