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Blueberry French Toast Sandwich
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.
Cuisine Type
- american
Day Part
- breakfast
Menu Part
- entree
Main Ingredient
- Eggs
- Bread
- Berries
Source: Chilean Blueberry Committee
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
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.
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.
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.
Cut sandwich in half and plate both halves. Serve with confectioners’ sugar or syrup.
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