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

Blueberry French Toast Recipe

Read Reviews (28)
4.64 28
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 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 13-in. x 9-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

Enjoy this recipe with a sparkling wine.

Reviews for Blueberry French Toast(28)

AVERAGE RATING
   (110)
RATING DISTRIBUTION
5 Star
 (87)
4 Star
 (14)
3 Star
 (3)
2 Star
 (4)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Feb. 9, 2014

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.

MY REVIEW
Reviewed Nov. 6, 2013

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.

MY REVIEW
Reviewed Nov. 6, 2013

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.

MY REVIEW
Reviewed Oct. 18, 2013

This is an awesome breakfast casserole. We enjoy it in the summer using fresh picked blueberries. I freeze blueberries and when the holidays come, I have a wonderful morning treat for my family. Taste of Home Field Editor

MY REVIEW
Reviewed Oct. 18, 2013
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