Cut bread into 1 1/4-inch-thick slices to yield about 8 slices. Cut a slit through the top crust of each slice to form a deep pocket.

In a medium bowl, mix cream cheese, 3 tablespoons sugar and orange zest.

Stir in blueberries.

Spoon filling evenly into bread pockets.

Place stuffed slices in a shallow 4-quart baking dish.

In another bowl, whisk eggs, milk, vanilla, salt, and remaining 1 tablespoon sugar.

Pour mixture evenly over bread, tilting dish to coat completely.

Let sit until liquid is absorbed, at least 30 minutes at room temperature or covered in refrigerator overnight.

Heat a large skillet or griddle over medium-high heat and coat with cooking spray, oil or butter.