Verry Berry French Toast

Verry Berry French Toast

  • Prep Time: 9 hrs
  • Total Time: 10 hrs
  • Servings: 8-10

    • About This Recipe

    “The main portion of this recipe was found in the June/July 1996 issue of Taste of Home. I had made it three different ways before everyone in the family was happy with it. I have posted the recipe the way we like it, except i always double the syrup recipe (which can be made ahead, refrigerated and reheated). The original recipe called only for blueberries and a choice of using either honey OR maple syrup in the french toast. The French toast recipe goes together in about 20 minutes and then refrigerates for 8 hours or overnight. It makes for an easy morning when put together the night before.”

    Ingredients

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

    • Syrup

  • 1cupsugar
  • 2tablespoonscornstarch
  • 1cupwater
  • 1/2 cup fresh blueberries or 1/2 cupfrozen blueberries
  • 1/2 cup fresh raspberries or 1/2 cupfrozen raspberries
  • 1tablespoon butter or 1tablespoonmargarine

    • Directions

  • Cut bread into 1-inch cubes; place half in a greased 13x9x2″ baking dish.
  • Cut cream cheese into 1-inch cubes; scatter over bread.
  • Top with berries and remaining bread.
  • In a large bowl, beat eggs.
  • Add milk and honey; mix well.
  • Pour over bread mixture.
  • Cover and chill 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking.
  • Bake, covered, at 350 degrees for 30 minutes.
  • Uncover and bake 25-30 minutes longer or until golden and center is set.
  • For syrup: In saucepan, combine sugar and cornstarch; add water.
  • Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
  • Stir in berries; reduce heat.
  • Simmer for 8-10 minutes or until blueberries have burst.
  • Stir in butter until melted.
  • Serve over french toast.

    • Reviews

  • “I made this recipe for a ladies breakfast at my church…they all loved it.After completing the recipe, a very good tip occurred to me.Instead of cutting the cream cheese into squares; I suggest it be melted over low heat and mixed with the berries prior to placing them on the bread.I love cream cheese and am not bothered by biting into a ‘chunk’ of it…but others may be and this would solve this issue.And it would keep your hands, knives and cutting boared free of cream cheese mess :)Very yummy!!!!!!!!!!!!!!”

  • “I sent the recipe to my mother. She made it for brunch this morning and gave a 5-star rating (and she, i might add, is not easily impressed). I’ll try this soon as well. Thx for sharing the great recipe!”

  • “Wonderful Tink, simply wonderful.I really did leave the best recipe for last.Wow, was this good, even better than I expected.I loved the flavors and the textures.It was so rich, tasty and decadent, I can’t wait to make this for my sister, she is going to swoon over this one.So tasty, made exactly as written, but scaled down for one. I garnished this treat with icing sugar and my homemade blackberry syrup.Worked really well with your recipe. I love recipes that you make the night before and pop in the oven when ready, this one is splendid.Thanks for sharing another winner my friend.Made for Fall Pac 2012”

  • “Was able to get fresh berries for this OUTSTANDING FRENCH TOAST, & although I did use a winter wheat bread with crust (I’m a crust & peel person!), I did follow the recipe in every other respect, although another time I MIGHT follow Samantha’s suggestion & melt the cream cheese! Thanks for AN ABSOLUTELY GREAT KEEPER! [Tagged, made & reviewed in Zaar Chef Alphabet Soup cooking game]”

  • “*Made for PAC Spring 2008* Delightful recipe to prepare the night before and pop into the oven for baking whilst getting ready the next morning.I started off by halving the recipe for just the three kids and me for breakfast (DH takes granola in a cup to eat while drivign to work); so made this in a 9×9 pan.I used wholewheat bread WITH the crusts, only raspberries (our blueberry stash has been depleted!waaaah!), and regular syrup for the topping (I was lazy).The only change I would make in the future would be MORE honey in the custard….or a dash of salt, I don’t know…the breading was a bit not “there”….and more berries would be good, too.Two members of the Peanut Gallery enthusiastically plowed through their portions before dashed out the door saying, *”Mom, that one deserves five stars!”*Yes, it does!:-)”

  • “This was AWESOME according to the 10 Girl Scout leaders I made it for (and I agree).I reduced the cream cheese to 1 (8oz) package and sliced it thin.The compot topping is a must make to go with it.”

  • “This was fabulous!I served it to my brother’s (very picky) family for brunch and everyone raved.I made it with a homestyle white bread that I made in my bread machine, and was lucky enough to find beautiful fresh raspberries and blueberries.This is a definite “keeper”.”

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