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Blueberry French Toast

 Blueberry French Toast
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
8 ServingsPrep: 30 min. + chilling Bake: 55 min.


  • 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


  • 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

2 of 2

Blueberry French Toast (continued)

Directions (continued)

  • 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).
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.