Blueberry French Toast Sandwich

This recipe, given to me by a co-worker, is from Food Management. I haven't made it yet due to my husband's aversion to cream cheese, but it sounds delicious. Who could go wrong with this tasty combo?

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces cream cheese, softened
• 1⁄2 cup confectioners' sugar
• 8  slices  sourdough bread, cut 1/2 inch thick
• 2  cups blueberries, fresh, divided
• 2  eggs, large
• 1 1⁄3 cups milk
• 2  tablespoons brandy (or lemon juice)
• 2  teaspoons vanilla extract
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1  tablespoon  vegetable oil
• 1  tablespoon butter

Directions

1. In a bowl, stir together cream cheese and confectioner's sugar.
2. Spread cream cheese mixture on four slices of bread, dividing equally. Top with 1 cup of blueberries and cover with remaining bread slices.
3. In another bowl, beat eggs until frothy. Whisk in milk, brandy, vanilla, cinnamon and salt. Pour mixture into a wide, shallow dish (for dredging sandwiches).
4. In a skillet, heat oil and butter over medium heat.
5. Dredge both sides of each sandwich in egg mixture.
6. Fry in skillet (turning once) for about five minutes on each side or until both sides are golden brown. Keep warm in a low oven until ready to serve.
7. Cut each sandwich in half (on a diagonal) to make four servings.
8. Enjoy!