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Blueberry French Toast Recipe

Blueberry French Toast Recipe

A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min. YIELD:8 servings


  • 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).

Nutritional Facts

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

Reviews for Blueberry French Toast

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Reviewed Jan. 17, 2018

"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."

Reviewed Dec. 26, 2017

"Excellent! Made this for Christmas morning breakfast. It was yummy!"

Reviewed Jun. 11, 2017

"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."

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!!"

Reviewed Jan. 29, 2017


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!"

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"

Reviewed Sep. 4, 2016

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

Reviewed May. 29, 2016

"Delicious beyond words!"

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."

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