FABULOUS!!!! Made this for a pre-wedding rehearsal brunch for my family & the in-laws and EVERYONE loved it!!! I even had the leftovers for breakfast the next morning and was just as good as the first day! Cant wait to make this again!

I have to say that this wasn't the easiest dish I've ever made, but it was good. Not wonderful, but good. We had it Saturday morning -- one person didn't like it at all and four others liked it okay. I would make it again for maybe a girly luncheon or brunch, like a bridal brunch or something. *** I followed some other reviewers suggestions and I found these things helpful. -- Don't cut back on the sugar in the syrup! It's perfect like it is. In fact, I think I enjoyed the syrup more than the french toast. It's a good contrast to the eggs in the casserole. I did add about a half of a cup extra of blueberries to the syrup and a couple of squirts of lemon juice, which may of offset the sweetness that others didn't like. -- I used some cinnamon swirl bread, which helped with the flavor, and I found it easier to pinch the bread in 1 in. pieces and cream cheese in 1/2 in. pieces rather than cut it. -- I spread one brick of cream cheese on the bread, but I really thought that was too difficult. I think it would be best to just pinch it all. Some reviewers worried about the cream cheese, but I think the richness is a good thing. -- Definitely add a little more cinnamon or PCs "Cinnamon Plus."

I followed the suggestions and cut the syrup back from 1/3 cup to 1/4 cup and found it to work out just fine. Three out of four in our household love blueberries so I have had to make this a few time already.

This recipe is one of my all-time favorites. We pick blueberries every summer. I always freeze some so I can make this recipe for Christmas morning. I usually don't make the blueberry syrup and just buy it...it's still wonderful and my whole family LOVES it.

I wanted to be sure this would be delicious for my husband's birthday breakfast so I read many of the reviews. I used 10 eggs and 1.5 packages of cream cheese and I also chose to use a long French baguette, cut into 1" pieces (smaller actually). I wanted to avoid what some reviewers said was a strange reaction to the cream cheese chunks. So I tried to make the "chunks" very small and spread them around on all the pieces of bread by hand (icky!). I also didn't make the syrup and we just used maple syrup. The end result? Everything "worked" but it didn't have much of a taste, which was disappointing. It also was quite "eggy" and could have used 1-2 less eggs (8 total). I don't know what else would improve it - perhaps sprinkling some sugar on the whole thing to add more taste. Perhaps simply the blueberry syrup would have been better. Either way, I don't know if this is the best thing to make for a special occasion (at least test it out another day first).

This was very good. I cut the amount of eggs in half.

Delicious and beautiful, and perfect just as written. I used a good quality Italian bread, and chose to serve the blueberry sauce on the side. My out of town guests, both of whom are professional chefs, loved this so much they asked for the recipe. Gooey, creamy and crunchy all at the same time, depending on what forkful hits your mouth! Any leftover sauce (I made a double recipe of it) would be great on waffles, pancakes, pound cake or ice cream. We all enjoyed this very much!

I made this for father's day breakfast and it was a hit! I used 1 and 1/2 pkgs light cream cheese mixed with a little powdered sugar and milk, half white bread and half whole grain (no culinary purpose - it's just what I had on hand), 11 eggs, and a few extra blueberries. I followed other reviewers and doubled the syrup. It was very decadent, especially compared with the boring diet food I have been eating the last two months! It is a recipe I will only use for very rare occasions because it is so rich, however, it was beautiful and delicious!

I added pecans to the recipe and everyone loved it.

SO good. Instead of using maple syrup I used regular syrup and just used a little more for the extra sweet. I pressed everything down before putting it in the frudge overnight so all the bread would be covered by the egg mixture and soak overnight. When I pulled it out the next morning I added more blueberries to the top. Syrup was EXCELLENT. I did only use 10oz of cream cheese and it was the perfect amount. We devoured this!

I've used this recipe two years in a row for a breakfast at my church. Everyone loves it...I follow it exactly as it reads, you can never have too much cream cheese in anything!

Very delicious -- but WAY sweet. Not sure what I'd do to prevent that for next time -- but it has to be toned down! *update - I remade this a few weeks back and reduced the sugar down to about 1/3c and it was PERFECT. Not too sweet at all. We were all impressed with the change.

This was the most unbelivable recipe I have ever tried. Besides being extremely easy to make, it tasted so very good. Due to cheese, it never got very firm and maybe chilling it and eating it cold would work. But warm, with the sauce...Crazy Good

I made this for a Mother's Day brunch/Birthday party for my daughter, and it was a hit. I am always scared trying new recipes ofr the first time with a group of people, but it was delicious, and everyone commented on it. I made it especially with one family member in mind because she is allergic to most fruits, but blueberries she can eat. She came back for seconds. I think I will take the advice of decreasing the eggs, and try whipping up the cream cheese but all in it it was great.

The whole family loved this! Very easy for the kids to pop it in the oven while I'm at work...

Smelled great in oven and was very tasty! I did double blueberries and used only 1/2 the cream cheese. Also, I froze and grated the cream cheese over the bread cubes as another reader did. What a brilliant tip - THANKS! Will make again - THANK FOR SHARING!

Too many eggs and more than enough cream cheese. Kids totally hated it. The sauce was great though!