Start by removing the crust from each slice of bread.
Using a rolling pin, roll out each slice of bread until it is thin. Set aside.
In a medium bowl, mix together the cream cheese, raspberries, and cane sugar.
Spread about 1-2 tablespoons of the cream cheese mixture evenly onto each slice of bread.
Roll up each slice of bread tightly into a log shape and set aside.
In another medium bowl, whisk together the eggs, cinnamon, and almond milk.
Dip each roll-up into the egg mixture, ensuring that each side is well coated.
Heat a skillet over medium heat and grease with butter or non-stick spray.
Cook each side of the roll-ups until they are crispy and golden brown.
Meanwhile, heat the frozen blueberries over low heat until they are soft and tender.
Serve the French Toast Roll Ups warm, topped with the warm blueberry compote and a sprinkle of powdered sugar.