Overall I liked this recipe, but it does need some tweaking. I used frozen blueberries for the toast and the sauce. I added cinnamon and vanilla to the toast as suggested by others, which was a very good thing. I didn't reduce the amount of eggs and really should have - 12 made it WAY too egg-y. Also, I found it almost impossible to dice the cream cheese, so I just squeezed little bits off the brick by hand (messy, but infinitely easier). I agree with another reviewer that the French toast is not sweet at all, and the sauce is a bit too sweet, so I think next time I'll increase the maple syrup (or add sugar) to the egg/milk mixture, and decrease the amount of sugar in the blueberry sauce by about half. I also decreased the amount of cornstarch in the sauce as suggested by others, but I think it made the sauce to liquid-y. I like it more on the thick side. By the way, I doubled the blueberry sauce recipe and mixed some of the leftovers into vanilla yogurt - it was super scrumptous, better than the leading national brand! I bet it would be wonderful on ice cream too! (or pound cake, or cheese cake, or cottage cheese, or .....)
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