Assemble sandwiches by spreading lemon curd on one slice of bread for each sandwich.
Top with blueberries and second slice of bread. Set aside. (Can be prepped the night before. Sandwiches should be placed with the curd side on the bottom, blueberries on top so the blueberries don’t leak through the bread.)
Beat eggs, cream, cinnamon, and sugar together in a shallow baking dish.
Quickly dip sandwiches in batter, coating both slices of bread. Fry up on griddle or in pan with butter.
Use medium 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 & peppered bacon!
From our kitchen to yours
White Cedar Inn