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 ...
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