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

Ingredients

  • 5 ounces cream cheese, softened
  • 5 tablespoons packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 10 thick slices sourdough bread
  • 7 1/2 ounces fresh Chilean blueberries
  • 7 1/2 fluid ounces eggs
  • 1 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter

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.

Serves 4 to 6