Blueberry French Toast
Total TimePrep: 30 min. + chilling Bake: 55 min.
Makes8 servings (1-3/4 cups sauce)
I have made this several times and it was very yummy. Here's a nice thing to know... When it's warm it's breakfast and when you partake of the yumminess cold because you didn't want to take the time to hear it up, it becomes dessert (think blueberry cheesecake) this is one of the many things I am thankful for my husband for (his impatient "I'll just eat it cold." has discovered different things along this line.)
Lovely! I used day old sour dough - I can recommend it!
Very delicious. Definitely use real maple syrup, it does make a difference. I also use brioche bread for a richer flavor.
This has been our families favorite breakfast dish for over 10 years! Make for almost every holiday usually the day beforehand so I have more time to spend with my family!
I have been making this recipe for years and it is delicious. If you don't have real maple syrup on hand you can use any maple flavored syrup. A great company brunch recipe.
Excellent! Made this for Christmas morning breakfast. It was yummy!
Fabulous! Why go out for breakfast when you can make this at home?! Since I am cooking for 2, I cut the bread portion of the recipe in half, but made the full portion of the blueberry sauce. Perfection! I used an 11 x 7" pan and it still needed to be baked for the same amount of time as the full recipe.
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!!
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!