Wild Eggs’ Stuffed French Toast

By CruelK8E

Ingredients

• 8-ounce package cream cheese
• 4 tablespoons powdered sugar
• 2 eggs
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1/4 tablespoon salt
• 1/2 teaspoon cinnamon (or more to taste)
• 1 tablespoon brandy (or more to taste)
• 8 thick-cut slices sourdough bread
• Fresh blueberries
• Fresh strawberries, sliced

Details

Servings 4
Adapted from blogs.courier-journal.com

Preparation

Step 1

Combine cream cheese and powdered sugar and set aside.

In a bowl, whisk together the eggs, cream, vanilla, salt, cinnamon and brandy, and set aside.

Spread about 2 tablespoons of the sweetened cream cheese on one side of each slice of bread. Top four slices of bread with as many blueberries as will easily fit, pressing them lightly into the cream cheese. Top the other four slices with sliced strawberries. Make a sandwich combining a slice with blueberries and a slice with strawberries.

Dip the sandwiches in the egg mixture, coating well. Cook French toast on a heated, greased griddle or skillet until nicely browned on both sides. Cut diagonally and serve with whipped cream, berry garnishes and syrup as desired.