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Blueberry-French Toast Sandwich



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8 oz. softened cream cheese
1/4 cup confectioners' sugar
8 slices sourdough bread, cut 3/4" thick
2 cups fresh blueberries, divided
2 large eggs
1 1/3 cups milk
2 tbsp. brandy
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tbsp. vegetable oil
1 tbsp. butter


  1. 1
    In a bowl, stir together cream cheese and confectioners' sugar.
  2. 2
    Spread cream cheese mixture on 4 bread slices, dividing equally. Top with 1 1/2 cups of the blueberries; cover with remaining bread slices.
  3. 3
    In bowl, beat eggs until frothy; whisk in milk, brandy, vanilla, cinnamon, and salt. Transfer to shallow pan.
  4. 4
    In skillet, heat oil and butter over medium heat.
  5. 5
    Dip both sides of each sandwich in egg mixture; place in skillet. Fry, turning once, until golden brown, about 5 minutes; keep warm in a low oven.
  6. 6
    To serve, place sandwiches on dinner plates; cut diagonally. Garnish with remaining 1/2 cup blueberries. Sprinkle with confectioners' sugar and cinnamon if desired.


Chef J.J. Kingery, Wild Eggs, Louisville, KY

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cuisines North & South American, Other North American
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