Blueberry French Toast Recipe
- 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
- 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 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).
Enjoy this recipe with a sparkling wine.
Reviews for Blueberry French Toast
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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!
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!
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.
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.
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.
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