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Blueberry French Toast

SUBMITTED BY: Robin PHOTO BY: Sherria

"This recipe is so different and delicious! Easy to prepare the night before and bake in the morning. Perfect for Easter or Christmas brunch. This recipe is a family tradition. You may use either fresh or frozen blueberries for this dish."

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Read Reviews (132)

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	15 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

DIRECTIONS

Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

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REVIEWS

Reviewed on Apr. 10, 2007 by MinnGal

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

MinnGal
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!

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19 users found this review helpful

I've had the original version as described here, which is good but can be improved - trust me!... MORE

Reviewed on Oct. 7, 2002 by Esmee

I prepared this dish for my family's Easter brunch celebration (30 people) and everyone loved... MORE

Reviewed on Mar. 31, 2005 by COOKER476

This was DELICIOUS as a light supper with a sausage patty on the side. I divided this recipe... MORE

Reviewed on Jan. 13, 2005 by Christianne

My family raved about this recipe, which I served for a Christmas brunch. I substituted... MORE

Reviewed on Aug. 22, 2005 by BANDC93

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

Reviewed on Jul. 15, 2005 by Grace Inglese

I was very disappointed with the way this recipe turned out. I would reduce the quantity of... MORE

Reviewed on Jul. 10, 2005 by WADAZI

This is sooooo good. MORE

Reviewed on Mar. 28, 2005 by JULIEMN

I was very disappointed in this recipe. I followed it except for adding cinnamon, vanilla and... MORE

Reviewed on Feb. 12, 2005 by COOKNSTORM

I do not recommend this recipie. MORE

Reviewed on Feb. 9, 2005 by KIMWALKER3

Love it! I was looking forward to trying this and was disappointed when I realized that it... MORE

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