2 slices of Italian bread per sandwich
1-2 tbsp lemon curd per sandwich
1/4 c blueberries per sandwich
butter for frying
maple syrup for serving
French toast egg batter: amounts will depend on number of servings you're making
2 eggs (will make 2 servings)
1/4 c half & half or heavy cream
pinch of cinnamon
dash of sugar
Assemble sandwiches by spreading lemon curd on one slice of bread for each sandwich. Top with blueberries and second slice of bread. Beat batter ingredients together in a shallow baking dish. Dip sandwiches in batter, coating both sides. Fry up on griddle or in pan with butter. Use high heat to crisp bread on both sides, then reduce heat to warm center. Flip sandwiches over again if sides are getting too dark.
Serve with warm maple syrup and peppered bacon!