Verry Berry French Toast

Total Time
10hrs
Prep
9 hrs
Cook
1 hr

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.

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Ingredients

Nutrition

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.