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Quicker Blueberry French Toast

 Quicker Blueberry French Toast
Sit down to hot-off-the-griddle stuffed French toast and fresh blueberry sauce in as little as 30 minutes. The bread's toasted to a golden brown, and the delectable filling features cream cheese brightened with blueberry preserves and maple syrup. The fast sauce is out of this world! —Taste of Home Test Kitchen
8 ServingsPrep/Total Time: 30 min.


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup maple syrup, divided
  • 2 tablespoons blueberry preserves
  • 16 slices French bread (1/2 inch thick)
  • 2 eggs
  • 1 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • SAUCE:
  • 1 cup sugar
  • 1 cup cold water
  • 2 tablespoons cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon butter


  • Beat the cream cheese, 2 tablespoons syrup and preserves in a small
  • bowl. Spread over eight slices of bread; top with remaining bread.
  • Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a
  • shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on
  • a greased hot griddle until golden brown on both sides.
  • Combine the sugar, water and cornstarch until smooth in a small
  • saucepan. Bring to a boil over medium heat; cook and stir for 3

2 of 2

Quicker Blueberry French Toast (continued)

Directions (continued)

  • 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).
Made quicker than Blueberry French Toast #1821 by eliminating 8 hours of overnight sitting time. Eliminated 30 min. standing time before baking. Eliminated 55 min. of bake time. (sauce is same). Incorporated blueberries into French toast by using preserves in the filling. Kept maple syrup notes in filling and sweetened egg mixture with maple syrup.