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Blueberry French Toast Sandwich
INGREDIENTS Serves 4 to 6
5 ounces cream cheese, soft- ened
5 tablespoons packed light brown sugar
2 1⁄4 teaspoons vanilla extract
10 thick slices sourdough bread
7 1⁄2 ounces fresh Chilean blue- berries
4 large eggs
1 3⁄4 cups milk
1 teaspoon ground cinnamon 1⁄4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Confectioners’ sugar or maple syrup, for serving
Chilean Fresh Fruit Association
PREPARATION
1. In a bowl, stir together the cream cheese, sugar and 1⁄4 teaspoon of the vanilla. Spread 1 tablespoon of the mixture onto each bread slice. Top half of the bread slices with the blueberries; cover with the remaining bread, plain-side up.
2. In another bowl, whisk the eggs until frothy. Whisk in the milk, the remaining 2 teaspoons vanilla, cinna- mon and salt. Transfer to a shallow pan. Working 1 or 2 sandwiches at a time, soak the sandwiches on both sides.
3. Heat 1 tablespoon of the oil and 1 tablespoon of the but- ter in a large nonstick pan over medium heat. When foaming subsides, add 3 of the soaked sandwiches to the pan without crowding and cook, turning once, until golden brown on each side, about 5 minutes total. Repeat with the remaining oil, butter and 2 sandwiches.
4. Cut the sandwiches in half diagonally and serve with confectioners’ sugar or maple syrup.
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