Blueberry French Toast
"I got this recipe from a good friend and have fixed it several times, it is always a big hit. Notes: Prep time is actual hands on time, it needs to sit overnight and take out of refrigerator 30 min. before baking. I have fixed this without cubing bread and it works fine. Also, you may wish to decrease cream cheese to 1 package instead of two. I have fixed it both ways. I think 1 package is plenty."
photo by Random Rachel
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 12 slices day-old white bread, crusts removed, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese
- 1 cup fresh blueberries or 1 cup frozen blueberries
- 12 eggs
- 2 cups milk
- 1⁄3 cup maple syrup or 1/3 cup honey
-
SAUCE
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup blueberries
- 1 tablespoon butter
directions
- Place half of bread cubes in greased 9"x13" baking dish (enough to thoroughly cover bottom of baking dish).
- Cut cream cheese into 1-inch cubes; place over bread.
- Top with blueberries and remaining bread.
- Beat eggs, milk, syrup or honey together and pour over bread.
- Cover and chill 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350 for 30 minute. Uncover and bake 25-30 minute more or until golden brown and the center is set.
- In saucepan, combine sugar and cornstarch; add water.
- Bring to a boil; boil 3 minutes, stirring.
- Stir in blueberries; reduce heat.
- Simmer 8 to 10 minutes or until berries burst.
- Stir in butter until melted.
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Reviews
-
My family loves this! Because it is so decadent, we only make it for special occasions. I use french bread instead of white sandwich bread for a thicker texture. And of course, I always make extra sauce! (The sauce is great on ice cream too!) -
Good! My oldest son especially enjoyed this, and it was easy to heat up leftovers (I froze some, too) for easy breakfasts. Thanks for sharing the recipe! -
This was not as good as I'd hoped it would be. I took it to church for a special breakfast and while most people seemed to like it, no one reallly loved it. The blueberry syrup got most of the compliments. The only thing I did differently was to add a small amount of cinnamon and ginger to the egg mixture before pouring it over the bread, and I doubled the syrup. I felt the casserole was very bland and needed the entire (doubled) syrup mixture poured over it to make it sweet enough. If I make this again, I will definitely sweeten the cream cheese. -
My mother and IO have been makeing this same recipe for years. I make is as a treet once a month or so. My whole family loves it! -
I just brought it in to my office to share with my co-workers. They love it!!!
see 13 more reviews
Tweaks
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This is an easy breakfast that can be thrown together in the evening and popped in the oven in the morning. It is simply delicious! You can also substitute strawberries, blackberries or cherries for the blueberries. This recipe is from the Redbird Retreat, a B&B in Texas. UPDATE: I made this for Christmas morning and halved the recipe. I used a frozen mixture of Cherries, Strawberries, Blueberries, Raspberries and Blackberries. The cooking time was a bit shorter, but only by about 10 minutes. The sauce was really good. It was perfect for a nice holiday breakfast. -
My family loves this! Because it is so decadent, we only make it for special occasions. I use french bread instead of white sandwich bread for a thicker texture. And of course, I always make extra sauce! (The sauce is great on ice cream too!)
RECIPE SUBMITTED BY
Susan Dillard
Oldtown, Idaho
My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses.
I enjoy cooking and quilting when we are at home.
