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Chilean Blueberry French Toast Sandwich

A recipe for French toast with Chilean blueberries

You can find this recipe at El Restaurante

Recipe courtesy of: North Carolina State University, Raleigh, NC

and The Chilean Blueberry Committee (

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.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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