Grilled Stuffed Blueberry Marscapone French Toast

Derek made this last weekend for brunch and it was delicious. I have yet to find Brioche bread here in St. John's, so you can substitute a crusty french loaf instead.

Ingredients:
French Toast
•1 loaf Brioche bread
•1/2 cup cream cheese, at room temperature
•1/2 cup marscapone cheese cold
•3 tbsp confectioners’ sugar
•Zest of 2 lemons
•3/4 cup blueberries
•5 eggs
•1 1/2 cup half-and-half or milk
•1 tsp vanilla extract
•Pinch of kosher salt
•Freshly grated nutmeg
•Oil for coating grill grate
•Maple syrup warmed slightly
•2 tbsp melted butter for brushing

Directions:
French Toast
1.Slice bread ½ inch thickness 12 slices.
2.In a medium bowl, mix together the cream cheese, mascarpone, the confectioners’ sugar, and the lemon zest.
3.Spread the filling equally on 6 slices of bread and top with blueberries. Place the remaining 6 pieces of bread on top of the filling, like a sandwich and press gently to close.
4.Place the stuffed bread on a large baking tray.
5.Whisk together the eggs, half and half, vanilla, a grating of nutmeg, and a pinch of salt.
6.Dip the bread in mixture, soak for 1 minute and let excess mixture drip off.
7.Heat the grill to medium heat 350°F (180°C) and oil grill to prevent sticking.
8.Place each of the French toast on the grill and cook until nicely browned and crisp on the outside, about 3 minutes per side. Watch closely for burning.
9.Transfer French toast to a platter, brush with melted butter. Drizzle with maple syrup and serve.