Verry Berry French Toast

READY IN: 10hrs
Recipe by Tinkerbell

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.

Top Review by 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!!!!!!!!!!!!!!

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.

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