Blueberry French Toast Sandwich
- 5 ounces cream cheese, softened
- 5 tablespoons packed brown sugar
- 1/4 teaspoon vanilla extract
- 10 thick slices sourdough bread
- 7 1/2 ounces fresh Chilean blueberries
- 7 1/2 fluid ounces eggs
- 1 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
- 1 teaspoon butter
In a bowl, stir together the cream cheese, sugar, and vanilla. Spread 1 tablespoon of the mixture onto each bread slice. Top half of the bread slices with blueberries; cover with the remaining bread. In a bowl, beat the eggs until frothy. Whisk in the milk, vanilla, cinnamon, and salt. Transfer to a shallow pan. Soak one or two sandwiches on both sides.
In a skillet, heat the butter and oil over medium heat. Add the soaked sandwiches to the pan without crowding and fry, turning once, until golden brown, about 5 minutes. Repeat with the remaining sandwiches. Cut the sandwich diagonally and plate both halves. Serve with confectioners’ sugar or syrup.
Serves 4 to 6