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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 71 124
Publisher Photo
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

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

Nutritional Facts

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

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


Reviews for Blueberry French Toast

AVERAGE RATING
(124)
RATING DISTRIBUTION
5 Star
 (98)
4 Star
 (14)
3 Star
 (3)
2 Star
 (6)
1 Star
 (3)
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MY REVIEW
Mollypullen
Reviewed May. 29, 2016

"Delicious beyond words!"

MY REVIEW
NE_mom2three
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
runneramy
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
amancour
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
dabaker55126@yahoo.com
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
Smark69106
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
goldenmmm
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
kpioch
Reviewed Feb. 11, 2015

"delicious! everyone liked"

MY REVIEW
meesa.dustin
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
wernerkl
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."

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