In a medium bowl, beat together cream cheese, banana and nutmeg. Spread 12 slices of bread with the cream cheese mixture and sandwich with the remaining 12 slices.
Blend together the eggs, half/half and vanilla. Pour into a shallow dish. Dip the sandwiched bread into the egg batter and cook on a lightly greased griddle until both sides are browned. Serve immediately on warmed plates and sprinkle with confectioners' sugar. Top with Blueberry Compote.
For Blueberry Compote: Blend blueberries, sugar, lemon juice and cornstarch in a medium saucepan. Cook over low heat until thickened and serve warm.