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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 69
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

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
   (60)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (8)
3 Star
 (0)
2 Star
 (3)
1 Star
 (1)
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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!"

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