Blueberry French Toast Sandwich
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Credit: J.J. Kingery, Chef, Wild Eggs, Louisville, Ky.
The National Culinary Review, October 2011
8 oz. cream cheese, softened
¼ cup confectioners’ sugar
8 (¾-inch thick) slices sourdough bread
2 cups fresh blueberries, divided
2 large eggs
1 1/3 cups milk
2 T. brandy
2 t. vanilla extract
½ t. ground cinnamon
¼ t. salt
1 T. vegetable oil
1 T. butter
Method: In bowl, stir together cream cheese and confectioners’ sugar. Spread on 4 bread slices, dividing equally. Top with 1½ cups 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 low oven. To serve: Place sandwiches on dinner plates; cut diagonally. Garnish with remaining ½ cup blueberries. Sprinkle with confectioners’ sugar and cinnamon, if desired.
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