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Blueberry French Toast Recipe

Blueberry French Toast Recipe

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. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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 near the 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 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).

Nutritional Facts

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

Reviews for Blueberry French Toast

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 27, 2016

"This is one of my "Go To" recipes for company breakfast. The scratch blueberry syrup is very tasty over the creamy egg bake. I use 8 oz of cream cheese, not 16 oz. as the recipe calls for, and it is plenty. Love this recipe!"

MY REVIEW
Reviewed Dec. 30, 2015

"I was not a fan, to bland and "eggy" for my taste. I halved the recipe since there are only two of us and I'm so glad I did. The sauce was good but the rest of it was just blah. I will not be making this one again"

MY REVIEW
Reviewed Dec. 27, 2015

"I made this for Christmas brunch along with a savory casserole and it was a huge hit! I can't stop thinking about how delicious this french toast was - will make it for New Year's Day as well!"

MY REVIEW
Reviewed Feb. 11, 2015

"delicious! everyone liked"

MY REVIEW
Reviewed Dec. 24, 2014

"I love the recipe as is. It does need to bake a bit longer than in the recipe but of is not "eggy" at all. I really hate egg. This recipe is really good but rich."

MY REVIEW
Reviewed Dec. 24, 2014

"I halved the recipe and it was more than enough for 2 people. I also chose to beat the cream cheese with the liquid before adding as opposed to doing the cubes, and I added both a little sugar and pure real vanilla. However I agree with some other remarks that it was too eggy. I could taste the egg more than the other ingredients and the texture was very dense. Instead of 6 eggs (again I halved) next time I would do 4 but keep everything else the same. Sauce is good but very sweet, a little goes a long way. I will definitely make it again, just change the eggs to help the texture be more like french toast than an egg casserole. I'd give it higher stars if it wasn't for the eggs."

MY REVIEW
Reviewed Aug. 23, 2014

"I've been making this recipe for years now. Any time I've served it for brunch, it's gone before it even has time to cool. I follow the recipe as is, and it's pure perfection!"

MY REVIEW
Reviewed Aug. 9, 2014

"I made this recipe twice and the 2nd time around, I purposely made additional adjustments to it. I used 1 loaf of Pepperidge Farm Brown Sugar Cinnamon Bread and I purposely just used the whole loaf, crusts and all the 2nd time around! I used just 1 package of cream cheese and the 2nd time around, I beat the 8-oz. package of cream cheese with 2/3 cup sugar 5 minutes, then I added 6 eggs and 1-1/2 tsp. almond extract. I scraped the bottom and sides of bowl and then I added 2 cups of milk. I used 1 PINT of blueberries for both the casserole and for the blueberry sauce. For the sauce, I'd added 2 Tbsp. bottled lemon juice and I stirred the sugar and cornstarch together before adding the water, then cooked the 3 minutes until it came to a boil. I stirred in the blueberries, lowered the heat and cooked 10 minutes or until

the berries burst. After removing from the heat, I stirred in 1 Tbsp. butter. I think that creaming the sugar with the cream cheese makes this dish more flavorful than just cubing it! I'd spritzed the 13x9x2" baking pan with PAM, used a paper towel to spread the spray around and I'd placed the bread cubes in the prepared pan. Then I added the berries and poured the milk/egg mixture over the bread cubes and berries. I did allow the French toast to sit, covered, 8 hours on the 2nd time around and then cut vents in the foil to allow the steam to escape! I also did allow the dish to sit, covered, 1/2 hour before baking, then I baked, covered, 30 minutes at 350o F. and then uncovered the dish and baked 30 minutes more. For an added touch, I sprinkled 4 tsp. cinnamon-sugar over top on the 2nd time around! I think that my 2nd time worked much better-the first time, I felt that I could improve this recipe! Using sugar is better for me than using honey or maple syrup!
My first time around, I'd used about 9 Tbsp. maple syrup all together and I'd used 2 cups of milk! I still stuck to 6 eggs, though and the 1-1/2 tsp. almond extract. The first time around I HAD cubed the 8-oz. package of cream cheese and topped with the remaining bread cubes and blueberries!
The sauce is GREAT! I'm finding that what may work for the original recipe with 1 person-for me, it helped to make these additional improvements to have a dish proudly served!
delowenstein"

MY REVIEW
Reviewed Jul. 22, 2014

"Here's another one that I followed the directions right down to the letter. First of all it was to 'Eggy" for me. So I'd strongly suggest that you NOT use a dozen of eggs that this calls for! That's just WAY to much egg. The ladys at Church liked it but I can't believe this is a Grand prize winner. I won't be making this again. I was so disappointed! One lady at Church had to actually spit it out of her mouth. She said sorry but there's way to many textures going on with this. I did really like the homemade blueberry syrup however. I would rank the Syrup Only a 5 but not the casserole. I find it surprising that So many of ya'll like this so well."

MY REVIEW
Reviewed Feb. 9, 2014

"This is the casserole version of a great french toast recipe I have made. This has been a family and extended family favorite from the first time I tried it this way. My sister's family has a weekend pig roast every year and I make Sunday brunch. This is always on the menu and I always get requests for the recipe."

MY REVIEW
Reviewed Nov. 6, 2013

"I have been making this recipe for years and it always receives rave reviews. When we are having breakfast buffets at my office, I am always asked to bring it. I use reduced fat cream cheese and I double the recipe for the sauce because we usually run out. We debate whether it is breakfast food or dessert."

MY REVIEW
Reviewed Nov. 6, 2013

"I have been making this recipe for years and it always receives rave reviews. When we are having breakfast buffets at my office, I am always asked to bring it. I use reduced fat cream cheese and I double the recipe for the sauce because we usually run out."

MY REVIEW
Reviewed Oct. 18, 2013

"This is an awesome breakfast casserole. We enjoy it in the summer using fresh picked blueberries. I freeze blueberries and when the holidays come, I have a wonderful morning treat for my family. Taste of Home Field Editor"

MY REVIEW
Reviewed Oct. 14, 2013

"This recipe was absolutely wonderful. I plan on serving it on Christmas morning along with an overnight egg souffle dish. I love to have a few delicious recipes like this to use for overnight guests or during the holidays. This one is a winner!"

MY REVIEW
Reviewed Jun. 28, 2013

"I make this every Christmas Day for brunch. It is also my "go to" recipe for brunch anytime. Every time I serve it, someone asks for the recipe!"

MY REVIEW
Reviewed Jun. 8, 2013

"I will make again with revisions. Creaming cream cheese and a little sugar together and adding it instead of chunks. Also, as another reviewer stated, doubling the sauce but with only one cup of sugar. It was quick and easy to try but it was a tad bland for my family's taste buds. But we will do it again with the above changes."

MY REVIEW
Reviewed Apr. 12, 2013

"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..."

MY REVIEW
Reviewed Apr. 11, 2013

"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"

MY REVIEW
Reviewed Mar. 31, 2013

"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."

MY REVIEW
Reviewed Jan. 4, 2013

"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!"

MY REVIEW
Reviewed Jan. 1, 2013

"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!"

MY REVIEW
Reviewed Dec. 27, 2012

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

MY REVIEW
Reviewed Dec. 26, 2012

"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!"

MY REVIEW
Reviewed Oct. 20, 2012

"This is really yummy!"

MY REVIEW
Reviewed Oct. 11, 2012

"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."

MY REVIEW
Reviewed Jul. 5, 2012

"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!"

MY REVIEW
Reviewed May. 12, 2012

"This is fabulous! I use a 1lb loaf of day old farmers bread instead of 12 slices. This makes for a denser casserole."

MY REVIEW
Reviewed Apr. 19, 2012

"Our family loves this breakfast dish. The recipe was shared with us by a friend following a Christmas brunch. We've since made it for family get-togethers and it is absolutely loved. We're now asked to bring it whenever we get together for breakfast."

MY REVIEW
Reviewed Apr. 19, 2012

"I've made this several times and everyone loves it, however for my taste I reduce the cream cheese to one 8 oz package."

MY REVIEW
Reviewed Jan. 23, 2012

"My whole family loved this recipe. When I took it to work to share, everyone wanted the recipe."

MY REVIEW
Reviewed Jan. 15, 2012

"I made this recipe for a women church group for breakfast and it was awesome. Everyone loved it. I would be making it again and again. Yours recipes as great!"

MY REVIEW
Reviewed Dec. 16, 2011

"My mom made this once when I was a little girl, and I remember it at christmastime every year. I am thrilled to have found the recipe again!"

MY REVIEW
Reviewed Nov. 28, 2011

"This was a huge hit at family gatherings and a baby shower I attended. A great recipe!"

MY REVIEW
Reviewed Nov. 21, 2011

"Made for my by my aunt for brunch a few years back. I reach for this recipe often."

MY REVIEW
Reviewed Oct. 18, 2011

"Here on planet Earth, it doesn't get much better than this! The Bomb!"

MY REVIEW
Reviewed Jul. 10, 2011

"I added 2 cups of blueberries to the sauce and 2 TBL of Butter."

MY REVIEW
Reviewed May. 9, 2011

"Made this for Mothers' Day brunch, and everyone loved it! I only used one package of the cream cheese, cut it into smaller cubes, and that was plenty. Don't skip making the blueberry sauce-- it was very easy to make and finished the dish very nicely. (We actually ran out of the sauce before the French Toast was gone!) I'll probably make the sauce to use for topping pancakes and waffles too. This recipe's a keeper!"

MY REVIEW
Reviewed Apr. 20, 2011

"Made this for Easter Brunch. Everyone loved it. Would not change a thing!! Great!!"

MY REVIEW
Reviewed Mar. 28, 2011

"I made this for my daughter's birthday brunch. My family really enjoyed this. Because of time constraints, I didn't make the sauce and served it with syrup... but I definitely want to try it with the sauce next time. I would say this feeds 8-10. I used 1-1/2 packages of cream cheese but next time I will only use one, I thought it was a bit too much. Also used 10 eggs and it was plenty moist. I will make this one again on Easter, if not sooner!"

MY REVIEW
Reviewed Mar. 10, 2011

"Great recipe..I made this several years ago. THe topping is delicious..I made this for my boyfriend, and we took it to work the next day. Everyone loved it, and raved about it! Would definitely make again!"

MY REVIEW
Reviewed Jan. 23, 2011

"Again and Again"

MY REVIEW
Reviewed Dec. 22, 2010

"This was absolutely delectable!!! I made this for a group of my friends and they devoured it!!! I used just a normal loaf of white bread and that worked just fine. And the sauce is the cherry on top!! Be prepared for it to take a little bit longer to bake then the recipe states...it almost took me an hour and 15 for it to start to brown."

MY REVIEW
Reviewed Sep. 18, 2010

"This is the best. I have taken it to 2 family picnics and there was another one there and both were gone."

MY REVIEW
Reviewed May. 29, 2010

"Delicious recipe. I used less eggs and had to bake for longer than the specified time. I didn't make the sauce either - we just used maple syrup."

MY REVIEW
Reviewed May. 23, 2010

"Made it for a work team meeting, received many recipe requests. I also add cinnamon and a pinch of nutmeg. I didn't have time to make the syrup but took along some Mrs Butterworth's, but most people said it was so good they didn't even need syrup."

MY REVIEW
Reviewed May. 10, 2010

"Very good - I made this for a family breakfast and everyone enjoyed it. I only used 1 package of cream cheese - and it was more than enough. I will make this again."

MY REVIEW
Reviewed Apr. 4, 2010

"Great recipe. Not too sweet and a great texture. I cut the recipe in half for my family as I would have had enough to feed an army, but amazing recipe. A keeper!"

MY REVIEW
Reviewed Apr. 3, 2010

"I always make this recipe for our Easter Brunch. It is very easy and you can make it up ahead of time. Even if I wanted to bring another dish, this one is always requested."

MY REVIEW
Reviewed Jan. 3, 2010

"was a bit hard to tell when done i am a bit o.c.d about doneness and making sure things are cooked thoughly. so mine was a bit over done...but still very good. i also halved the recipie and made this for me and my bf on xmas morning well i made it the day before and cooked it on the morning of xmas. love that its a make ahead deal the the syrpe that you make with the recipie is very yummy a bit bland as its just sugar and blueberries mostly but very very yummy. i would recommend maybe cutting the cream cheese up alot smaller than i did to disperse it a bit more but other than that i loved it and he was sick but tasted it and said it was very good def will be making this again and again especial for xmas morning fantastic breakfast or brunch idea or maybe even dinner :)"

MY REVIEW
Reviewed Dec. 1, 2009

"I have made this several times and it is a big hit each time. I add a little salt and nutmeg to the egg mixture and then sprinkle a little cinnamon on top. Super yummy and easy."

MY REVIEW
Reviewed Nov. 26, 2009

"Our family has been making this on weekends and holidays since it was first published in the magazine. It's totally yummy!"

MY REVIEW
Reviewed Nov. 19, 2009

"This is the recipe requested for birthdays, holidays and company. Easy, delicious and memorable!"

MY REVIEW
Reviewed Oct. 17, 2009

"This has been one of my all-time most favorite recipes since I found it in Taste of Home years ago! And it's insane the number of reviews that people took time out to do on this, which should tell anyone of it's wonders! This is in the Top Five foods of all time!"

MY REVIEW
Reviewed Sep. 20, 2009 Edited Sep. 22, 2009

"this is HEAVENLY!!! perfect for christmas morning"

MY REVIEW
Reviewed Dec. 9, 2008

"This is our Christmas breakfast! I always use 1/2 the cream cheese. The last time I made this I put right in the oven (without the overnight soak) and I left out the syrup/honey. IMHO it was just as good... You can't go wrong with this one!"

MY REVIEW
Reviewed Nov. 18, 2008 Edited Nov. 19, 2009

"This is what everyone in my family wants for their birthday breakfast/brunch. Guests always rave... Absolutely delicious!"

MY REVIEW
Reviewed Nov. 16, 2008

"I love the ease of preparation of this dish. Especially having it ready to bake in the morning. I may use only one block (8oz) of cream cheese next time, and cube it smaller so it will spread out more efficiently. Highly recommended."

MY REVIEW
Reviewed Nov. 9, 2008

"I made this when we had out of town guests stay with us. It was an absolute hit!!"

MY REVIEW
Reviewed Nov. 3, 2008

"This recipe is so easy to make and is a crowd pleaser. It is great to make the night before so that the prep is so easy in the morning. I buy blueberry syrup to use instead of the sauce when I am short on time."

MY REVIEW
Reviewed May. 12, 2008

"I made this for a mother's day brunch yesterday. My mom and my boyfriend's mom were meeting for the first time! I used Challah bread, and I mixed a little strawberry cream cheese in with the plain cream cheese. It was delicious! Everyone absolutely loved it!"

MY REVIEW
Reviewed May. 12, 2008

"I made this for a mother's day brunch yesterday. My mom and my boyfriend's mom were meeting for the first time! I used Challah bread, and I mixed a little strawberry cream cheese in with the plain cream cheese. It was delicious! Everyone absolutely loved it!"

MY REVIEW
Reviewed Mar. 23, 2008

"I made this for Easter and it was loved by all!!"

MY REVIEW
Reviewed Mar. 23, 2008

"This is SO good! This will be on our Easter breakfast table every year from now on. I did make 1 little change in that I tossed the chunks of 1 pkg of cream cheese in a little sugar & cinnamon. Only about 1/3 c. sugar with 1 T cinnamon so not much sugar but the cinnamon was an especially nice touch."

MY REVIEW
Reviewed Jan. 10, 2008

"This is sooo great! I made it for an overnight Scrapbooking crop and now my friends want me to make it again for next weekends Crop! Yummy!"

MY REVIEW
Reviewed Jan. 4, 2008

"sounds wonderful. always trying new ways for french toast. thank you.

Lisa"

MY REVIEW
Reviewed Jan. 2, 2008

"I've made this as our traditional Christmas morning breakfast for about 5 years now and my children won't let me make anything else. It is fantastic and easy to make. We used frozen whole rasberries this year and it was just as wonderful. I find that a loaf of french bread cubed works great. Lana G"

MY REVIEW
Reviewed Dec. 10, 2007

"This sounds wonderful.  I've saved it to try.  Thank you.

Rosemary"

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