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Blueberry French Toast Recipe

Blueberry French Toast Recipe photo by Taste of Home

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This is the best breakfast dish I've ever tasted. Luscious blueberries are tucked into the French toast and in the sauce that goes over the top. With the cream cheese and berry combination, this dish reminds me of dessert. The recipe was shared with me by a local blueberry grower.—Patricia Walls, Aurora, Minnesota

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Blueberry French Toast Recipe

Prep: 30 min. + chilling Bake: 55 min.

Yield: 8 Servings

30 55 85

Ingredients

12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter

Directions

Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast. Yield: 8 servings (1-3/4 cups sauce).

Originally published as Blueberry French Toast in Taste of Home June/July 1996, p25

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Blueberry French Toast

Blueberry French Toast

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Reviewed on Apr. 12, 2013 by vjgunkel59

Very good bread pudding, but next time, I will blend the egg mixture with the cream cheese and only use 8 ounces. Good enough to try again and again...

Reviewed on Apr. 11, 2013 by KAHolm

This is a wonderful recipe! Have served it many times to overnight guests and everyone always enjoys it! The only thing I do differently is add more blueberries...YUM

Reviewed on Mar. 31, 2013 by terrym6776

This is my favorite breakfast casserole that I make. It is also a favorite of anyone that tries it. I have made some minor revisions. I use one one 8 ounce block of low fat cream cheese and a whole loaf of white bread minus 4 slices ( it makes it more substantial). I use 2+ cups of blueberries in the casserole ( one is not enough for an 9x13 pan) I also make a double batch of the syrup but only add 1 total cup of sugar. This allows a person to really add a nice scoop of syrup. If you add 2 cups of sugar it is much too sweet. I have the perfect breakfast treat !! Thanks taste of home for providing this fabulous recipe many years ago.

Reviewed on Jan. 04, 2013 by Songbird1104

Excellent recipe! I made this for a women's breakfast meeting and every woman went back for second or third helpings, raving constantly. Almost a dozen asked for the recipe! So tasty and filling and satisfying!

Reviewed on Jan. 01, 2013 by kerrynjames

We enjoyed this recipe, but found it to be a little rich. Next time, I'm using only 8 ounces of cream cheese and I'm going to try freezing it first so it cuts easier. I'm also going to double the syrup, as it's delicious. Thank you for the recipe!

Reviewed on Dec. 27, 2012 by dp2009

Either something went terribly wrong (could be my fault) or it was not to anyone's liking...

Reviewed on Dec. 26, 2012 by kerrynjames

We served this on Christmas morning and it was a hit. Next time, I'm only going to use 1 bar of cream cheese (freezing it first so it will chunk easier), as it was a little too decadent with two. I'm also going to double the sauce, as it really added flavor to the meal.

Thanks for a great recipe!

Reviewed on Oct. 20, 2012 by dumplin123

This is really yummy!

Reviewed on Oct. 11, 2012 by pinkiepie

Had family in town and made this the only thing I did diffident was I put the cream cheese in the food prosseser because we don't like it chunky in the recipe. Every one loved it.

Reviewed on Jul. 05, 2012 by recipehound54

I used my houseguests as recipe raters on this and tried this out this morning. They thought it was very good. I had to bake it 10+ minutes longer than the recipe called for and that eliminated the mushy-bread-egg condition that sometimes comes with an overnight egg bake dish. I used Vienna bread and it was fine. My revisions for next time: leave the crusts on (that was time-consuming) and I may layer the top of the bread with thinner slices of cream cheese rather than the 1" cubes. Not everyone around my breakfast table was a big fan of cream cheese chunks. I also thought that I might try using raspberries rather than blueberries to see how that goes. All in all, this was a very nice change from the usual french toast or egg back recipe!

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