Recipe courtesy of: North Carolina State University, Raleigh, NC
and The Chilean Blueberry Committee (chileanblueberrycommittee.com)
PHOTO CREDIT: Chilean Blueberry Committee
Makes 24 breakfast sandwiches
1 ½ lbs. cream cheese, softened
1 ½ c. packed brown sugar
1 T. vanilla extract
36 fluid oz. eggs
8 c. whole milk
¼ c. vanilla extract
4 ½ t. cinnamon
1 t. salt
48 thick slices sourdough bread
2 ¼ lbs. fresh Chilean blueberries
3 T. vegetable oil
3 T. butter
In a bowl, stir together the cream cheese, sugar, and vanilla. In another bowl, beat the eggs until frothy; whisk in the milk, vanilla, cinnamon, and salt. Transfer to a shallow pan.
For each serving, to order: Spread 1 tablespoon of the cream cheese mixture onto 2 bread slices. Top one with about 1 ½ ounces blueberries; cover with the remaining bread. Soak both sides in the egg mixture.
In a skillet, heat some of the butter and oil over medium heat. Add the soaked sandwich to the pan and fry, turning once, until golden brown, about 5 minutes.
Cut the sandwich in half and plate both halves. Serve with confectioners’ sugar or syrup.