Reviewed: Mar. 28, 2005

I was very disappointed in this recipe. I followed it except for adding cinnamon, vanilla and walnuts for added flavor as recommended. It was still very bland and dry on the top. A 1 lb. loaf of italian bread is way too much! Blueberry sauce was good but that was about it. Sorry, but I would not recommend this recipe.

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JULIEMN

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2005

I do not recommend this recipie.

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COOKNSTORM

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Reviewed: Feb. 9, 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.

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KIMWALKER3

Cooking Level: Intermediate

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Reviewed: 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.

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Christianne

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Reviewed: Jan. 4, 2005

All I made was the blueberry sauce, which was wonderful.

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Marnie White

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Reviewed: Jan. 3, 2005

this was very very good. my family loved it over the holidays. used the small boisenberrys we picked in Canada over summer. I also poured some of the syrup over the dish just prior to serving. leftovers heated in oven next day was just as good.

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JOANNBAKER

Cooking Level: Intermediate

Living In: Flushing, Michigan, USA

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Reviewed: Jan. 2, 2005

An easy to make treat! Mine cooked up a little faster than the time called for, so check yours about 5 - 10 minutes before your timer rings. I added extra blueberries to the sauce as well as some lemon zest and about half a squeezed lemon to cut the sweetness.

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MOOCHIA

Cooking Level: Expert

Living In: Van Nuys, California, USA

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Reviewed: Jan. 2, 2005

This was a huge hit at my brunch yesterday. I let the cream cheese soften, and then spread it on the slices of bread (I used challah rather than Italian bread), and then cubed it. I found the blueberry sauce more sweet than flavourful, so I added the zest of one lemon and some lemon juice, which gave it more of a kick. Everyone loved it!

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Dec. 31, 2004

We had this for brunch Christmas day and everyone loved it. I wanted to use up my blueberries so I added about 3/4 c extra and it turned out great.

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TERRIAC

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Reviewed: Dec. 20, 2004

I cut this recipe in half since there were only 2 of us, and made the following revisions. I've always used Challah Bread when it comes to French Toast (it makes the best). So I cut the loaf in half, weighed it, and it was 10 oz. I got 2 small pkg. of Blueberries (4.4 oz each), and I only used 4 eggs instead of the 6. I ALSO ADDED CHOPPED WALNUTS. This came out absolutely wonderful!!!! The only changes I would make next time is to make more sauce and add more walnuts!!!! And believe it or not, having a piece hot and the other luke warm - I much rathered the luke warm piece better. I just zapped the sauce in the mic to heat it up, but I found you could actually taste the flavors more when it sat for a little while!!!!

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TILLIEMAC

Cooking Level: Expert

Living In: Malden, Massachusetts, USA

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Reviewed: Oct. 7, 2004

I had this dish for a family birthday brunch. It was fantastic and everyone raved over the blueberry sauce (would be great on ice cream too). The only thing I will do next time is add 4oz more cream cheese.

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FIREBOTT

Cooking Level: Intermediate

Home Town: Vermilion, Ohio, USA

Living In: Sandusky, Ohio, USA

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Reviewed: Jun. 27, 2004

A real hit. This recipe is definitely a keeper. I have made it twice and everyone loved it.

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LUCYBLUZ

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Reviewed: May 9, 2004

I made this for our Mother's Day brunch. Everyone loved it and wanted the recipe. I did add a little cinnamon to the blueberry sauce. Delicious!

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Always Cooking

Cooking Level: Intermediate

Living In: Saint Charles, Illinois, USA

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Reviewed: Dec. 24, 2003

What can I say? Cream cheese, blueberries, yum!

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TAMALITA

Cooking Level: Intermediate

Living In: Las Cruces, New Mexico, USA

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Reviewed: Dec. 9, 2003

Make this every Easter for a crowd and it's never let me down....yum!

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Trumpet Mom

Cooking Level: Expert

Living In: Blackstone, Massachusetts, USA

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Reviewed: Dec. 5, 2003

Delicious, easy, perfect for entertaining! A great recipe when you want to make a splash but have little time to spend!

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WENDYFOGG

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Reviewed: Aug. 25, 2003

I thought this recipe was "okay." I felt that is was missing something. Maybe needs more cream cheese? Maybe add cinnamon?

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JANEMARY38

Cooking Level: Expert

Home Town: Wausau, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jun. 11, 2003

Yummy recipe, but it seems like the flavor is lacking something. I'll definately make it again and try adding a little lemon juice. One recommendation, spread the cream cheese on the bread and then cube the bread. Works much better!

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SGAROUF

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Reviewed: May 22, 2003

Delicious, but would have liked a bit more cream cheese.....switched out the blueberries for raspberries just because I like them better....all who tried it raved..... YUMMY!!

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