In a bowl, whisk the eggs, cream, salt, vanilla and cinnamon together until well blended. (use a blender or stand mixer for ease)
Melt butter over medium heat in a large skillet. Dip bread into egg mixture and drip off excess. Turn the stove up to medium-high heat as soon as you see the butter begin to foam and place the egg soaked bread into the skillet.
As soon as the bottom begins to turn golden brown, flip them over and continue until both sides are golden brown.
Remove to a plate to cool slightly. They will be softer than normal crostini.
In an oven, roast blueberries on a large pan for 15-20 minutes or until they begin to pop slightly.
Spoon blueberries onto french toast crostini, place spoon down gently on top to burst a little more.
Top with sprinkled goat cheese and freshly minced basil.