Chilean Blueberry French Toast Sandwich

You can find this recipe at El Restaurante. 

Recipe courtesy of: North Carolina State University, Raleigh, NC

and The Chilean Blueberry Committee (chileanblueberrycommittee.com)

PHOTO CREDIT: Chilean Blueberry Committee

Makes 24 breakfast sandwiches

1 ½ lbs. cream cheese, softened

1 ½ c. packed brown sugar

1 T. vanilla extract

36 fluid oz. eggs

8 c. whole milk

¼ c. vanilla extract

4 ½ t. cinnamon

1 t. salt

48 thick slices sourdough bread

2 ¼ lbs. fresh Chilean blueberries

3 T. vegetable oil

3 T. butter

In a bowl, stir together the cream cheese, sugar, and vanilla. In another bowl, beat the eggs until frothy; whisk in the milk, vanilla, cinnamon, and salt. Transfer to a shallow pan.

For each serving, to order: Spread 1 tablespoon of the cream cheese mixture onto 2 bread slices. Top one with about 1 ½ ounces blueberries; cover with the remaining bread. Soak both sides in the egg mixture.

In a skillet, heat some of the butter and oil over medium heat. Add the soaked sandwich to the pan and fry, turning once, until golden brown, about 5 minutes.

Cut the sandwich in half and plate both halves. Serve with confectioners’ sugar or syrup.