Blueberry French Toast Sandwich

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.