Blueberry French Toast

Blueberry French Toast

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 6-8

    • About This Recipe

    “I got this recipe from a good friend and have fixed it several times, it is always a big hit. Notes: Prep time is actual hands on time, it needs to sit overnight and take out of refrigerator 30 min. before baking. I have fixed this without cubing bread and it works fine. Also, you may wish to decrease cream cheese to 1 package instead of two. I have fixed it both ways. I think 1 package is plenty.”

    Ingredients

  • 12slicesday-old white bread, crusts removed, cut into 1-inch cubes
  • 2 (8ounce) packages cream cheese
  • 1cup fresh blueberries or 1cupfrozen blueberries
  • 12eggs
  • 2cupsmilk
  • 1/3 cup maple syrup or 1/3 cuphoney

    • SAUCE

  • 1cupsugar
  • 2tablespoonscornstarch
  • 1cupwater
  • 1cupblueberries
  • 1tablespoonbutter

    • Directions

  • Place half of bread cubes in greased 9″x13″ baking dish (enough to thoroughly cover bottom of baking dish).
  • Cut cream cheese into 1-inch cubes; place over bread.
  • Top with blueberries and remaining bread.
  • Beat eggs, milk, syrup or honey together and pour over bread.
  • Cover and chill 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking.
  • Cover and bake at 350 for 30 minute. Uncover and bake 25-30 minute more or until golden brown and the center is set.
  • In saucepan, combine sugar and cornstarch; add water.
  • Bring to a boil; boil 3 minutes, stirring.
  • Stir in blueberries; reduce heat.
  • Simmer 8 to 10 minutes or until berries burst.
  • Stir in butter until melted.

    • Reviews

  • “My family loves this!Because it is so decadent, we only make it for special occasions.I use french bread instead of white sandwich bread for a thicker texture.And of course, I always make extra sauce! (The sauce is great on ice cream too!)”

  • “Good! My oldest son especially enjoyed this, and it was easy to heat up leftovers (I froze some, too) for easy breakfasts. Thanks for sharing the recipe!”

  • “This was not as good as I’d hoped it would be.I took it to church for a special breakfast and while most people seemed to like it, no one reallly loved it.The blueberry syrup got most of the compliments.The only thing I did differently was to add a small amount of cinnamon and ginger to the egg mixture before pouring it over the bread, and I doubled the syrup.I felt the casserole was very bland and needed the entire (doubled) syrup mixture poured over it to make it sweet enough.If I make this again, I will definitely sweeten the cream cheese.”

  • “My mother and IO have been makeing this same recipe for years. I make is as a treet once a month or so. My whole family loves it!”

  • “I just brought it in to my office to share with my co-workers.They love it!!!”

  • “I made this for my company while we were on holidays at our cabin in the Gulf Islands.The Kids loved it and gobbled it up quickly, some of the adults found it a bit rich for breakfast. I loved it.Thanks”

  • “I love this recipe, yes it’s more like bread pudding – dessert for breakfast, yum! Fabulous!”

  • “This is very delicious!I made a half recipe in an 8×8 pan and found this was enough for 4-6 servings.I did not halve the sauce recipe, and it was just right.Also I skipped the chilling overnight part – I just made it and put it in the oven – and it still came out great.”

  • “Absolutely delicious and special enough for company. I used marble rye bread which I thought was really good; also made a half recipe, which served 6 of us. It’s more like a fruity bread pudding than french toast, but I really enjoyed it for breakfast. Thanks for this wonderful recipe!”

  • “Fairly good! Not a huge hit although something different than the typical eggs and bacon.I loved the blueberries and sauce.Used one package of cream cheese and it seemed plenty.I thought it had too many eggs though but worthy of sharing to my neighbors”

  • “Made this for brunch today and it was enjoyed by all. I forgot to assemble it the night before, so I did it in the morning and put it in fridge 2 hours and then let sit 30 minutes before baking and it still turned out great. The blueberry sauce is terrific too. It deserves 5 stars all on it’s own. Thanks! “

  • “NC this was so good!Made exactly as you wrote it!Thanks for a great recipe!”

  • “This recipe is from Taste of Home, and is fabulous,I have been making it for years. I encourage anyone to try it.”

  • “This is an easy breakfast that can be thrown together in the evening and popped in the oven in the morning. It is simply delicious! You can also substitute strawberries, blackberries or cherries for the blueberries. This recipe is from the Redbird Retreat, a B&B in Texas. UPDATE: I made this for Christmas morning and halved the recipe. I used a frozen mixture of Cherries, Strawberries, Blueberries, Raspberries and Blackberries. The cooking time was a bit shorter, but only by about 10 minutes. The sauce was really good. It was perfect for a nice holiday breakfast.”

  • “This was absolutely fabulous!!I can’t find the words…it was like dessert for breaky! I cut the recipe in half…thinking we’d never eat the whole thing…WRONG!!Next time I’ll make the whole recipe!I did add just a little more blueberries to the sauce!Wonderful!!Thank you for a great recipe!”

  • “Very good recipe, but i found that it didn’t need any sauce.We didn’t have any cream cheese on hand, so I sprinkled about a cup of sugar on top of everything instead- between my husband and I we ate half a batch in one sitting!”

  • “I was going to post this but saw you already had!This isn’t your typical French toast; it’s more like a bread pudding with blueberry sauce.It’s delicious and I highly recommend it to anyone that wants a special dish that will be the centerpiece of any Sunday Brunch table!”

  • “Ok, all you skeptics out there…you MUST try this one! Yummmmmmy! The only thing I might do differently next time is to slightly thin the cream cheese so it will spread instead of putting it on in chunks. I used left over French bread and it worked fine. I would recommend starting the sauce as soon as you uncover the French toast…it takes some time to cook.This one goes in the “Yes!” cookbook.”

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