Blueberry French Toast Recipe

4.5 76 129
Blueberry French Toast Recipe
Blueberry French Toast Recipe photo by Taste of Home
Publisher Photo

Blueberry French Toast Recipe

Read Reviews
4.5 76 129
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 55 min.

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

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.
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 in 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 until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. 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

Nutritional Facts

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

  • 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 in 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 until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. 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

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Reviews forBlueberry French Toast

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kelleysirisheyes@hotmail.com User ID: 2778248 264834
Reviewed Apr. 18, 2017

"I have been making this as written for holiday brunches ever since it appeared in Taste of Home 20 years ago. It has never failed to be the first emptied pan on the table. Now that my children are adults with families, I have been asked to make two pans! Absolutely Wonderful!!"

MY REVIEW
luigis User ID: 1289786 260447
Reviewed Jan. 29, 2017

"Delicious!!!!"

MY REVIEW
sgronholz User ID: 1473861 257483
Reviewed Nov. 30, 2016

"This delicious recipe has been a family favorite and my main "go to" brunch recipe ever since it first appeared in TOH in 1996! I only use one package of cream cheese instead of two, since we prefer it that way. As a Volunteer Field Editor for TOH magazine, I highly recommend it!"

MY REVIEW
Lstrange User ID: 5890429 255405
Reviewed Oct. 13, 2016

"Made this for Christmas morning. We really liked it.

Made it a few times since, The last time I added chunked up breakfast sausage links to it. Yum"

MY REVIEW
kyle1987 User ID: 1583898 253656
Reviewed Sep. 4, 2016

"In a word...yum. Another word...easy."

MY REVIEW
Mollypullen User ID: 8460427 248776
Reviewed May. 29, 2016

"Delicious beyond words!"

MY REVIEW
NE_mom2three User ID: 1136938 246056
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 User ID: 3023033 242959
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 User ID: 2771302 242675
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 User ID: 2127591 242668
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!"

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