Blueberry French Toast Sandwich

Adapted by
Yield: 4 servings


8 ounces cream cheese, softened
1/4 cup Confectioners’ sugar
8 slices sourdough bread, cut 3/4 inch thick
2 cups fresh blueberries, divided
2 large eggs
1-1/3 cups milk
2 tablespoons brandy
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon butter


In a bowl, stir together cream cheese and confectioners’ sugar. Spread cream cheese mixture on 4 bread slices, dividing equally. Top with 1 1/2 cups of the blueberries; cover with remaining bread slices. In bowl, beat eggs until frothy; whisk in milk, brandy, vanilla, cinnamon, and salt. Transfer to shallow pan. In skillet, heat oil and butter over medium heat. Dip both sides of each sandwich in egg mixture; place in skillet. Fry, turning once, until golden brown, about 5 minutes; keep warm in a low oven.

To Assemble and Serve:

Place sandwiches on dinner plates; cut diagonally. Garnish with remaining 1/2 cup blueberries. Sprinkle with confectioners’ sugar and cinnamon if desired.