Reviewed: May 11, 2013

Needs more blueberries

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Reviewed: Feb. 18, 2013

I made this for my family, and they loved it!!!! The blueberry compote over the top, completes this dish!!! Will definitely make again!

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italianmama76

Cooking Level: Expert

Home Town: Garrison, Texas, USA

Reviewed: Jan. 14, 2013

Too sweet, but I gave it 4 *'s because I know that if I make it again, I can easily adjust the sugar. Also, most of my family doesn't seem to like sweet breakfasts. I wouldn't bother making the compote next time, either - we all preferred maple syrup.

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earthygirl

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 7, 2013

Delicious, but needs nearly an hour to bake. I put three eggs in a measuring container, then added the milk to equal 3 cups, not 3 full cups of milk. I sliced sourdough baguette in 1/2" thick rounds and made "sandwiches" out of 2 slices - not cubed bread on top. I would add more blueberries next time. Any spices you wish will only improve it.

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lettuceleaf

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Reviewed: Sep. 2, 2012

Definitely as delicious as it sounds. We did find Neufchatel cheese, which contributed greatly to the texture of the dish. The cooking time and temperature should be increased substantially. I really should have read the other suggestions before following this recipe--it would have helped. We will definitely make this again, next time substituting wheat bread, adding cinnamon and nutmeg, submerging the bread completely before refrigerating, and minimizing the amount of sugar. But the flavors were wonderful as is already.

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RusoJap

Reviewed: Aug. 13, 2012

A delish morning comfort treat, but IMHO this should be renamed Bread Pudding. Tweaked with lo-fat & sugar-free ingredients. Thanks everyone for your helpful hints. We all enjoyed, but a lot of prep for the results.

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Beckyshobby

Cooking Level: Intermediate

Reviewed: Aug. 11, 2012

I did take the advice of another review and cubed the bottom layer of bread as well as the cream cheese. It was a lot easier then spreading the cream cheese on bread slices. I also omitted the sugar with the main dish. The maple syrup was sweet enough. Added cinnamon to my liking. Worked great with gluten free bread, though I did cook a bit longer because it still seemed soggy after 30 min.

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Joby

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Winnipeg, Manitoba, Canada

Reviewed: Aug. 11, 2012

This is delicious all tho I forgot and didn't make it the nite before I just let it set for an hour before I baked it and it turned out great. Also my husband (who doesn't like it when I experiment) thought it was great, I gave this a 10++ in my book.

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skporto

Reviewed: Aug. 9, 2012

Very good recipe without to much fuss, my family enjoyed it. I too made a few changes: I discovered I had run out of white sugar so I used brown sugar in the wet mixture and also as the topping except with cinnamon instead of nutmeg. I used a small baguette cut into slices as the bread covering the bottom then pulling apart the cheese into chunks and scattering over the layer of sliced bread which made for nice warm chunks of cheese to bite into after baking. I used strawberries instead of blueberries. I baked at 450 instaed of the 350 for about 30 mins and it cooked perfectly. I was originally going to try to make the compote using powdered sugar but opted to not make it after all. I used syrup over the top for the kids whereas my hubby and I opted for no topping at all as it was plenty sweet.

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MommyTo4QTs

Cooking Level: Intermediate

Home Town: Cottonwood, Arizona, USA

Reviewed: Aug. 8, 2012

I made this for my office monthly breakfast birthday party. It was a great success. I used mascarpone instead of cream cheese. Also i agree that you have to cook this for almost an hour instead of the 20-30 min per directions. I also cook at 375. I toasted the bread cubes on top and used raw sugar and added 1/2 tea of cinnamon in the topping.

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