From: Chef J.J. Kingery, Wild Eggs, Louisville, KY. Yield: 4 servings.
8 oz. cream cheese, softened
¼ cup confectioners' sugar
8 slices sourdough bread, cut ¾-inch thick
2 cups fresh blueberries, divided
2 large eggs
1 ⅓ cups milk
2 Tbsp. brandy
2 tsp. vanilla extract
½ ground cinnamon
¼ salt
1 Tbsp. vegetable oil
1 Tbsp. butter
In a bowl, stir together cream cheese and confectioners' sugar. Spread cream cheese mixture on 4 bread slices, dividing equally. Top with 1½ cups of the blueberries; cover with remaining bread slices.
In bowl, beat eggs until frothy; whisk in milk, brandy, vanilla, cinnamon, and salt. Transfer to shallow pan.
In skillet, heat oil and butter over medium heat.
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.
To serve: Place sandwiches on dinner plates; cut diagonally. Garnish with remaining ½ cup blueberries. Sprinkle with confectioners' sugar and cinnamon if desired.