• Preheat a large skillet over medium heat.
• In a large bowl, add eggs, milk, and cinnamon
• Whisk until combined.
• Cut the three slices of brioche into bite size cubes.
• Add the bread to the egg mixture bowl and toss to coat.
• Add butter to the skillet and then add the coated bread cubes, letting excess batter drip off.
• Cook for 2-3 minutes on each side until browned and crispy.
• Divide the bread evenly between two goblets or dessert cups.
• Next spoon on the blueberry pie filling.
• Top with whipped cream and serve immediately.

For the Blueberry Pie Filling:

• In a medium saucepan, heat blueberries over medium heat until they release their juices & soften {about 7-9 minutes}.
• In a separate bowl- whisk sugar, cornstarch, & salt.
• Pour sugar mixture into blueberries and stir well.
• Heat & stir constantly until mix thickens- 2-3 minutes.
• Remove from heat & stir in lemon juice.
• Reserve 1 cup for the recipe and let cool slightly.
• Transfer remainder to a glass jar & let cool in refrigerator.