Blueberry French Toast Recipe
Blueberry French Toast Recipe photo by Taste of Home
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Blueberry French Toast Recipe

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4.5 77 130
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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
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min.
MAKES: 8 servings


  • 12 slices day-old white bread, crusts removed
  • 2 packages (8 ounces each) cream cheese
  • 1 cup fresh or frozen blueberries
  • 12 large 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

Nutritional Facts

1 serving: 621 calories, 31g fat (15g saturated fat), 350mg cholesterol, 569mg sodium, 68g carbohydrate (44g sugars, 2g fiber), 19g protein.


  1. Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
  2. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
  3. 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 in center comes out clean.
  4. Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. 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

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VictoriaElaine User ID: 3422096 267873
Reviewed Jun. 11, 2017

"Fabulous! Why go out for breakfast when you can make this at home?! Since I am cooking for 2, I cut the bread portion of the recipe in half, but made the full portion of the blueberry sauce. Perfection! I used an 11 x 7" pan and it still needed to be baked for the same amount of time as the full recipe."

[email protected] User ID: 2778248 264834
Reviewed Apr. 18, 2017

"I have been making this as written for holiday brunches ever since it appeared in Taste of Home 20 years ago. It has never failed to be the first emptied pan on the table. Now that my children are adults with families, I have been asked to make two pans! Absolutely Wonderful!!"

luigis User ID: 1289786 260447
Reviewed Jan. 29, 2017


sgronholz User ID: 1473861 257483
Reviewed Nov. 30, 2016

"This delicious recipe has been a family favorite and my main "go to" brunch recipe ever since it first appeared in TOH in 1996! I only use one package of cream cheese instead of two, since we prefer it that way. As a Volunteer Field Editor for TOH magazine, I highly recommend it!"

Lstrange User ID: 5890429 255405
Reviewed Oct. 13, 2016

"Made this for Christmas morning. We really liked it.

Made it a few times since, The last time I added chunked up breakfast sausage links to it. Yum"

kyle1987 User ID: 1583898 253656
Reviewed Sep. 4, 2016

"In a word...yum. Another word...easy."

Mollypullen User ID: 8460427 248776
Reviewed May. 29, 2016

"Delicious beyond words!"

NE_mom2three User ID: 1136938 246056
Reviewed Mar. 26, 2016

"My family loves this recipe, just as it is written -- with authentic maple syrup. It makes a great meal gift as well. The homemade syrup is really delicious on it."

runneramy User ID: 3023033 242959
Reviewed Jan. 31, 2016

"Very tasty. I used half the cream cheese and would use even less. But that's just us. Maple syrup works fine instead of the sauce. Or just use a jar of whatever flavor jelly you made that didn't set. Instant syrup."

amancour User ID: 2771302 242675
Reviewed Jan. 27, 2016

"I made this for Christmas breakfast and it is the best breakfast casserole I have ever had. Everyone loved it. It is rich, but delicious, and could be made with strawberries or other fruits of similar consistency."

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