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

Blueberry French Toast Recipe

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4.5 64
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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


  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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Feb. 11, 2015

"delicious! everyone liked"

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."

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."

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!"

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!

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