Blueberry French Toast

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
-
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.
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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.
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.