I buy large jars of cultured, whole milk yoghurt for the purpose of separating the whey, which I use to ferment things like homemade ketchup and breakfast quinoa. After the whey is removed from the yoghurt, one is left with a very nice soft cheese, similar in taste and texture to commercial cream cheese. Stuffed French toast is one great way to use it up..
Liberally spread slices of sturdy bread (such as whole grain spelt) with yoghurt cheese. Add rounds of sliced banana and minced candied ginger, and press the two sides together.
Saturate the sandwich on all sides in an egg beaten with light cream. Let it get really wet, but not to point that it falls apart.
Cook the sandwich in whole butter in a heavy skillet over medium heat until golden brown on both sides. Keep warm.
Add blueberries and maple syrup to the remaining butter and cook quickly until the berries start to pop and the syrup has thickened a little. You could flambé it with a bit of Grand Marnier if you like.
Pour the hot syrup over the diagonally cut sandwich and garnish with fresh mint.