Reviewed: Jan. 11, 2008

My family and guests really liked this when I made it with blueberries but,thought it was a little too sweet with the blueberry sauce. I made it with fresh cranberries last month and it was fantastic. I only wish I had gotten more cranberries and froze them while I could still find them. I will definitely make again and again.

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Sue B

Living In: Paso Robles, California, USA

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Reviewed: Jan. 11, 2008

I made this for Christmas breakfast. It was good, but I don't think I would make it again. The bottom turned out very moist, which I prefer, and the top turned out very dry. My husband said that it was better the next day because after heating it up in the microwave the moist parts dried out a little and the dry parts became moister. Good, but I was hoping for something a little better. I enjoyed the blueberry sauce and may use that with other recipes.

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jan. 8, 2008

This recipe was fantastic! We made it for our New Year's Day breakfast and will do so again. I did do a small bit of changing like some others did, but only by upping the cinnamon and maple syrup a bit and I actually used all the eggs called for because I wanted all of the bread covered. I made it the night before and then as it finished baking I sprinkled sugar crystals over it. I did end up doubling the sauce because I have sweet tooths around here and there wouldnt have been enough to go around. Next time, I am going to try using several different kinds of berries as well.

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francesca

Cooking Level: Expert

Home Town: Friendswood, Texas, USA

Living In: Pataskala, Ohio, USA

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Reviewed: Jan. 8, 2008

I halved this recipe and was very happy with the results. I cubed the cream cheese very small, and would try spreading it on the bread next time as it was my favorite part. I only had 4 day old bread that was pretty hard and it still turned out great. Very yummy but it was hard to wait for so long for breakfast.

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Celeste

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

It was as good as it sounded. I did forget the syrup and think it needed it to make it a little sweeter. Also I cut back on the eggs as one reviewer suggested but next time I'll add the full dozen. I was a little short on liquid with only 9 eggs. I also added Cinnamon Plus and vanilla and recommend that. Next time I'll try spreading some the cream cheese on the bread and cube the rest.

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twinkiebing

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Reviewed: Jan. 5, 2008

I followed some other reviewers suggestions and spread the cream cheese on the bread prior to breaking it apart- seemed a bit more distributed this way. This was very good, but I did cook a bit longer and wish the sauce was not so sweet. The consistency of the sauce was perfect, but way to sweet for our tastes. Will keep and make some adjustments.

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Chelle2h

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Reviewed: Jan. 3, 2008

I spread the cream cheese on the bread, 6 oz was enough, used 8 eggs instead of 12, added cinnamon on the bread slices, & used 3/4 C sugar in the sauce instead of 1 C. 1 hour is a long time to wait in the morning for breakfast. The sauce was a pain & it took forever for the blueberries to burst. The taste of this was mediocre for all the time spent on it making it. You would be better off making regular french toast & serving blueberry sauce over it. I will NOT be trying this again.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 1, 2008

Delicious! I halved the recipe and made a few changes from the reviews I read and another recipe I had: used a little orange juice, vanilla and walnuts in egg mixture, along with reducing eggs by 2, and added a little orange juice (part of water amount) & orange zest to the blueberry sauce. I also used Challah bread and spread 3oz of cream cheese on sliced bread before cubing (from reviews also). Perfect!

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COJ

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

This was good, but not great. I like the sauce recipe as my husband enjoys blueberry pancakes, and now I have the blueberry syrup to go with it. Thanks!

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 29, 2007

This is a great recipe. I drizzled a little of my buttermilk syrup recipe and it really made it a hit.(1 c. Buttermilk, 1/2c. sugar, 1cube butter. boil/desolve sugar then remove from heat and add 2 tsp. baking soda. serve immediately) But I will definately decrease the eggs and use more syrup.

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camalam

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Reviewed: Dec. 28, 2007

very delicious! So easy to make. I followed the advice of minngal, adding the vanilla and cinnamon. I would have to agree with her. I think it is absolutely neccessary. Also when I took the dish out in the morning I covered it tightly with plastic wrap and turned the whole dish upside down to get the moisture more evenly distributed. I think that worked really well. It turned out perfect.

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Kristie B

Cooking Level: Intermediate

Home Town: Kearns, Utah, USA

Living In: Hoquiam, Washington, USA

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Reviewed: Dec. 27, 2007

I made this for Christmas brunch and it was a big hit! Following some of the reviews, I used 10 eggs instead of 12 and added cinnamon, nutmeg, and vanilla to the egg mixture. I sliced the loaf of bread in half and spread the cream cheese over it before cutting it into cubes, which worked out really nicely. I ended up baking it for at least 40 min at 350 with the foil on, then turning the heat up to 400 and removing the foil to make the top a little crispier. I also used only 1/2c. of sugar in the blueberry sauce and added a squirt of lemon juice. Fantastic -- I will definitely be making this again next year!

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CPP173

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Reviewed: Dec. 26, 2007

Thanks for the recipe. I served it on Christmas morning and my husband liked it, but I was disappointed. I really wanted this recipe "as is" to be amazing, but it really needed several changes and I still didn't get it quite right. Although I added cinnamon, vanilla, extra maple syrup and twice the number of blueberries to the mix, the final result seemed to be lacking flavor. Here is my idea: Next time I will make more of a cinnamon roll glaze of butter, sugar and cinnamon on the stove and then pour it over each layer of bread cubes/berries. I will also butter the bread with cream cheese instead of dropping the chunks on top. Finally, I will make a less thick blueberry sauce to accompany the dish by adding more water and less corn starch. These changes should make it teaste more like french toast, I hope!

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Brooke

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Reviewed: Dec. 25, 2007

Made this for Christmas breakfast this morning and it was a hit. I used the modifications suggested: 9 eggs, vanilla and cinnamon in the egg mixture. Used 2/3 cup sugar with the syrup. Also, instead of trying to cut cream cheese into little cubes, I just pinched off pieces with my fingers and dropped it onto the bread. It was awesome.

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christykilgore

Cooking Level: Intermediate

Living In: Charleston, Illinois, USA

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Reviewed: Dec. 25, 2007

This was a really great recipe, but I defintely agree with some of the other reviews to omit a few eggs. I used 9 and next time I make this I will probably use 8 instead. The cinnamon is a MUST! Since quite a few people said it was a little bland and the sweetness came from the sauce, I added sugar with the cinnamon on the first and second layer of bread crumbs. I also cut back on the cream cheese using only 8 oz and added vanilla and extra maple syrup to the egg mixture. It was awesome when all was said and done, but like I said, next time I would still cut back on the eggs even more. I made this last night for christmas breakfast this morning and it was a hit. 12 servings was more like servings this morning so do be scared to double up the recipe if cooking for more than 12.

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Shelley Heck

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 25, 2007

I made this for Christmas brunch and it was fantastic!!! Very delicious. Easy to make and one word ...GONE!!! Will make again fer sure!

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MNM6467

Cooking Level: Expert

Home Town: Wheelersburg, Ohio, USA

Living In: Lake Panasoffkee, Florida, USA

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Reviewed: Dec. 25, 2007

After reading several reviews that said this didnt bake well, I decided to change this up a bit. I made regular french toast with a loaf of sliced bread. I made the blueberry sauce as directed but cut it down to 1/2 cup of sugar. Then I nuked the cream cheese to room temp (and to soften). I spread the cream cheese on each slice of already cooked french toast, then topped with the blueberry sauce. It was still a bit sweet, but the family loved it! An fyi, one loaf of bread was plenty for a family of 6 to have two pieces each plus seconds for 3.

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SUNNYNIGHTS68

Cooking Level: Intermediate

Home Town: Lyndhurst, New Jersey, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 25, 2007

This turned out ok. I didn't use as much cream cheese as the recipe suggested and I think that was my mistake. I also cut the eggs down to 8 and left my bread in slices. Will try it again.

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 24, 2007

This was crunchy/hard on the outside and soggy in the middle.. just got worse the more I cooked it. Not edible. I'll be sticking to the traditional way of making french toast from now on.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Dec. 24, 2007

I was profoundly disappointed with this recipe after reading all of the wonderful reviews. I followed it precisely as written and it was bland at best. The only redeeming factor was the blueberry sauce which was too sweet...and we love sugar at our house. I would not make this again.

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Italian Elegance

Cooking Level: Professional

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