Blueberry French Toast Recipe

Reviews More Reviews

Most Helpful Positive Review

Apr 10, 2007

I've had the original version as described here, which is good but can be improved - trust me! I've tried several variations of this and other similar recipes ("Overnight Blueberry French Toast"), and this is my family's favorite: Cut eggs back to 9-10, and add 1 tsp. vanilla to the egg/milk mixture. Six to 8 oz. cream cheese is plenty. Spreading the cream cheese on the bread before slicing is a great idea if you have family members who aren't fond of cream cheese - it's less visible. Otherwise, cut into small dice no bigger than 1/2 inch (a little messy, but much better than the 1 inch squares suggested in other recipes). It's critical to sprinkle cinnamon (I like Pampered Chef's "Cinnnamon Plus" spice blend) on both the bottom and top layers of bread cubes - the cinnamon could be added to the egg mixture as well, but I would still sprinkle extra on top. For the sauce, use only about 1-2 tsp. of cornstarch, especially if you prepare it ahead of time - otherwise the sauce becomes too thick. Reduce the sugar to 1/4-1/3 cup, and add the juice of half a lemon for a little zip. Tip: Be careful not to use too much bread -- the dish can't "puff up" if all of the cubes aren't sufficiently saturated. Also, as much as I love the sauce, the dish is equally good and maybe even better with real maple syrup. Enjoy!

—MinnGal

See full review »

Most Helpful Critical Review

Jul 15, 2005

I was very disappointed with the way this recipe turned out. I would reduce the quantity of eggs to 4 and add 1/2 cup of sugar to the mixture. There was too much cream cheese and it did not contribute anything to the flavor. Use a good hearty bread such as a challah and sprinkle cinnamon sugar over it before baking.

—Grace Inglese

See full review »

252 Ratings

See other versions of this recipe!

Mar 31, 2005

This was DELICIOUS as a light supper with a sausage patty on the side. I divided this recipe down to make 3 servings. Used homemade white bread and frozen, rinsed blueberries (that's all that I had on hand). For my 3 servings, I did use 3-1/2 oz. of cream cheese, 2/3 cup blueberries, and 1/4 cup chopped pecans in the refrigerated mixture. (Spread the cheese over all the slices of bread before cutting them into cubes.) For the sauce I increased the blueberries to 1/2 cup and added the juice of 1/2 a lemon. Only had time to chill this for about 2 hours. Baked it in an 8-1/2 x 4-1/2 inch glass loaf pan. VERY YUMMY!

—COOKER476

See full review »

Feb 09, 2005

Love it! I was looking forward to trying this and was disappointed when I realized that it was supposed to be made the day before. I prepared and baked itanyway and it was great. I used frozen blueberries. I will use fewer eggs next time and more blueberries.

—KIMWALKER3

See full review »

Oct 07, 2002

I prepared this dish for my family's Easter brunch celebration (30 people) and everyone loved it. Got lots of requests for the recipe.

—Esmee

See full review »

Jan 13, 2005

My family raved about this recipe, which I served for a Christmas brunch. I substituted cranberries for the blueberries. The tartness counter-balanced the sweetness nicely, was less expensive than blueberries, plus looked more Christmas-y. Thank you for this new family favorite.

—Christianne

See full review »

Aug 22, 2005

I cut the white sugar in half and that made this a little less sweet.

—BANDC93

See full review »

Jul 27, 2007

To facilitate easier serving, I slice the bread into 12 slices, then make six "sandwiches" with cream cheese on each slice of bread and a small handful of blueberries. I cut cut each sandwich in half, then fit the halves in a 9 x 13 pan. In the morning, I flip over each sandwich so the soggier side is on top and the drier side is on the bottom before baking. This ensures 12 clearly defined portions, easy serving and eating, and even distribution of the egg and milk mixture. I bring this whenever I need a brunch dish for work or other gatherings.

—JenniferJP

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Overnight Blueberry French Toast

Blueberry Stuffed French Toast

Overnight French Toast I

Oven-Baked Caramel French Toast

Overnight French Toast II

Strawberry Cream Cheese French Toast

Make Ahead French Toast

Kathy's French Toast Bake

French Toast Souffle

Raisin Bread French Toast Casserole

ADVERTISE WITH US

Nutrition

Calories
374 kcal
19%

Carbohydrates
49 g
16%

Cholesterol
238 mg
79%

Fat
14.7 g
23%

Fiber
1.6 g
6%

Protein
12.6 g
25%

Sodium
371 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry French Toast

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 374
** Calories from Fat: 132

% Daily Value *
** Total Fat 14.7g 23 %
** Saturated Fat 7.1g 36 %
** Cholesterol 238mg 79 %
** Sodium 371mg 15 %
** Potassium 229mg 6 %
** Total Carbohydrates 49g 16 %
** Dietary Fiber 1.6g 6 %
** Protein 12.6g 25 %
** Sugars 26.9g
** Vitamin A 12 %
** Vitamin C 4 %
** Calcium 16 %
** Iron 24 %
** Thiamin 24 %
** Niacin 33 %
** Vitamin B6 8 %
** Magnesium 9 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.