Verry Berry French Toast

**Tinkerbell**'s Note:

The main portion of this recipe was found in the June/July 1996 issue of Taste of Home. I had made it three different ways before everyone in the family was happy with it. I have posted the recipe the way we like it, except i always double the syrup recipe (which can be made ahead, refrigerated and reheated). The original recipe called only for blueberries and a choice of using either honey OR maple syrup in the french toast. The French toast recipe goes together in about 20 minutes and then refrigerates for 8 hours or overnight. It makes for an easy morning when put together the night before.

• Total Time: 10 hrs
• Prep Time: 9 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 12 slices day-old white bread , crusts removed
• 2 (8 ounce) packages cream cheese
• ½ cup fresh blueberries or ½ cup frozen blueberries
• ½ cup fresh raspberries or ½ cup frozen raspberries
• 12 eggs
• 2 cups milk
• 1⁄3; cup honey

Syrup

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• ½ cup fresh blueberries or ½ cup frozen blueberries
• ½ cup fresh raspberries or ½ cup frozen raspberries
• 1 tablespoon butter or 1 tablespoon margarine

Directions:

1. Cut bread into 1-inch cubes; place half in a greased 13x9x2" baking dish.
2. Cut cream cheese into 1-inch cubes; scatter over bread.
3. Top with berries and remaining bread.
4. In a large bowl, beat eggs.
5. Add milk and honey; mix well.
6. Pour over bread mixture.
7. Cover and chill 8 hours or overnight.
8. Remove from refrigerator 30 minutes before baking.
9. Bake, covered, at 350 degrees for 30 minutes.
10. Uncover and bake 25-30 minutes longer or until golden and center is set.
11. For syrup: In saucepan, combine sugar and cornstarch; add water.
12. Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
13. Stir in berries; reduce heat.
14. Simmer for 8-10 minutes or until blueberries have burst.
15. Stir in butter until melted.
16. Serve over french toast.

Reviews

[Samantha Mayle]

I made this recipe for a ladies breakfast at my church...they all loved it. After completing the recipe, a very good tip occurred to me. Instead of cutting the cream cheese into squares; I suggest it be melted over low heat and mixed with the berries prior to placing them on the bread. I love cream cheese and am not bothered by biting into a 'chunk' of it...but others may be and this would solve this issue. And it would keep your hands, knives and cutting boared free of cream cheese mess :) Very yummy!!!!!!!!!!!!!!

[Izzy Knight]

I sent the recipe to my mother. She made it for brunch this morning and gave a 5-star rating (and she, i might add, is not easily impressed). I'll try this soon as well. Thx for sharing the great recipe!

[Sydney Mike]

Was able to get fresh berries for this OUTSTANDING FRENCH TOAST, & although I did use a winter wheat bread with crust (I'm a crust & peel person!), I did follow the recipe in every other respect, although another time I MIGHT follow Samantha's suggestion & melt the cream cheese! Thanks for AN ABSOLUTELY GREAT KEEPER! [Tagged, made & reviewed in Zaar Chef Alphabet Soup cooking game]