Blueberry French Toast Sandwich

Source: Photo courtesy of Chilean Blueberry Committee
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Main Ingredient: Eggs, Bread, Fruit
Menu Part: Entree
Cuisine Type: American

Cream cheese and blueberries are sandwiched between sourdough bread for this indulgent version of French toast. It makes for a more leisurely sit-down breakfast or weekend brunch, or even breakfast for dinner.

Ingredients

1 1/2 lb. cream cheese, softened
1 1/2 cups packed brown sugar
1/4 cup + 1 tbsp. vanilla extract, divided
36 fl. oz. liquid eggs
8 cups whole milk
4 1/2 tsp. ground cinnamon
1 tsp. salt
48 thick slices sourdough bread
2 1/4 lb. fresh blueberries
3 tbsp. vegetable oil
3 tbsp. butter
Confectioners’ sugar or maple syrup

Steps

  1. In med. bowl, stir together cream cheese, sugar and 1 tablespoon vanilla. In large bowl, beat eggs until frothy; whisk in milk, 1/4 cup vanilla, cinnamon and salt. Transfer to shallow pan.
  2. Per serving, to order: Spread 1 tablespoon cream cheese mixture onto 2 bread slices. Top one with about 1 1/2 ounces blueberries; cover with remaining bread. Soak both sides in egg mixture.
  3. In skillet, heat some of butter and oil over medium heat. Add soaked sandwich to pan and fry, turning once, until golden brown, about 5 min.
  4. Cut sandwich in half and plate both halves. Serve with confectioners’ sugar or syrup.