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.
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
- 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.