Blueberry French Toast Sandwich

Time & Servings
Serves 4 to 6
Ingredients
  • 5 ounces cream cheese, softened 2495
    Philadelphia Original Cream Cheese 227G
    $3.96 • Ea
  • 5 tablespoons packed brown sugar 2496
    Redpath Dark Brown Sugar
    $2.56 • kg
  • ¼ teaspoon vanilla extract 2497
    Great Value Artificial Vanilla Extract 250ML
    $4.29 • Ea
  • 10 thick slices sourdough bread 2498
    Stonemill Multigrain Sourdough Rye Bread 550G
    $4.07 • Ea
  • 7 ½ ounces fresh Chilean blueberries 2499
  • 7 ½ fluid ounces eggs 2500
    Great Value Large Eggs 12EA
    $4.58 • Ea
  • 1 ¾ cup whole milk 2501
  • 2 teaspoons vanilla extract 2502
    Great Value Artificial Vanilla Extract 250ML
    $4.29 • Ea
  • 1 teaspoon cinnamon 2503
    Great Value Ground Cinnamon 125G
    $2.13 • Ea
  • ¼ teaspoon salt 2504
  • 1 teaspoon vegetable oil 2505
  • 1 teaspoon butter 2506
    Neilson Unsalted Butter 454G
    $4.61 • Ea
Directions

In a bowl, stir together the cream cheese, sugar, and vanilla. Spread 1 tablespoon of the mixture onto each bread slice. Top half of the bread slices with blueberries; cover with the remaining bread. In a bowl, beat the eggs until frothy. Whisk in the milk, vanilla, cinnamon, and salt. Transfer to a shallow pan. Soak one or two sandwiches on both sides. In a skillet, heat the butter and oil over medium heat. Add the soaked sandwiches to the pan without crowding and fry, turning once, until golden brown, about 5 minutes. Repeat with the remaining sandwiches. Cut the sandwich diagonally and plate both halves. Serve with confectioners’ sugar or syrup.