BLUEBERRY FRENCH TOAST WITH VANILLA CREAM CHEESE
1 cup Organic Whole Milk
2 eggs
½ tsp. salt
8 pieces Brioche Pasquier Brioche Tressée
4 oz. (1/2 a package) Organic Cream Cheese
2 Tbs. brown sugar
4 oz. fresh blueberries or ¼ cup blueberry preserves
1 tsp. vanilla
2 Tbs. canola oil for cooking
2 eggs
½ tsp. salt
8 pieces Brioche Pasquier Brioche Tressée
4 oz. (1/2 a package) Organic Cream Cheese
2 Tbs. brown sugar
4 oz. fresh blueberries or ¼ cup blueberry preserves
1 tsp. vanilla
2 Tbs. canola oil for cooking
Combine the milk, eggs, and salt in large bowl and set aside.
In a small bowl, beat together the cream cheese, brown sugar, fresh blueberries or preserves, and vanilla. Divide the cream cheese mixture evenly between 4 pieces of Tressée, and press the remaining slices over the filling to create 4 sandwiches. Dip each sandwich into the egg mixture.
Add the canola oil to a large heavy-bottomed frying pan, and cook the French toast over medium heat for 5-7 minutes per side, until golden brown.
Garnish with powdered sugar and fresh blueberries.
In a small bowl, beat together the cream cheese, brown sugar, fresh blueberries or preserves, and vanilla. Divide the cream cheese mixture evenly between 4 pieces of Tressée, and press the remaining slices over the filling to create 4 sandwiches. Dip each sandwich into the egg mixture.
Add the canola oil to a large heavy-bottomed frying pan, and cook the French toast over medium heat for 5-7 minutes per side, until golden brown.
Garnish with powdered sugar and fresh blueberries.