Blueberry French Toast Sandwich

Name: Blueberry French Toast Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 ounces cream cheese, softened; 1/2 cup confectioners' sugar; 8 slices sourdough bread, cut 1/2 inch thick; 2 cups blueberries, fresh, divided; 2 eggs, large; 1 1/3 cups milk; 2 tablespoons brandy (or lemon juice); 2 teaspoons vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 tablespoon vegetable oil; 1 tablespoon butter

Submitted by MarthaStewartWanabe

"This recipe, given to me by a co-worker, is from Food Management. I haven't made it yet due to my husband's aversion to cream cheese, but it sounds delicious. Who could go wrong with this tasty combo?"

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Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

8 ounces cream cheese, softened
¹⁄₂ cup confectioners' sugar
8 slices sourdough bread, cut 1/2 inch thick
2 cups blueberries, fresh, divided
2 eggs, large
1 ¹⁄₃ cups milk
2 tablespoons brandy (or lemon juice)
2 teaspoons vanilla extract
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ teaspoon salt
1 tablespoon vegetable oil
1 tablespoon butter

directions

In a bowl, stir together cream cheese and confectioner's sugar.
Spread cream cheese mixture on four slices of bread, dividing equally. Top with 1 cup of blueberries and cover with remaining bread slices.
In another bowl, beat eggs until frothy. Whisk in milk, brandy, vanilla, cinnamon and salt. Pour mixture into a wide, shallow dish (for dredging sandwiches).
In a skillet, heat oil and butter over medium heat.
Dredge both sides of each sandwich in egg mixture.
Fry in skillet (turning once) for about five minutes on each side or until both sides are golden brown. Keep warm in a low oven until ready to serve.
Cut each sandwich in half (on a diagonal) to make four servings.
Enjoy!

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RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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