Reviewed: Oct. 25, 2009

Just good- not great. Let it sit for about 4 hrs. and not overnight. The sauce was to sweet. It could be reduced by half. Not sure if i would make this again but if i did, i would add spices to the egg mixture to give it more flavor. Overall- 3.5 stars.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 15, 2009

It made TONS. Unless you are having guests, plan to freeze some. My guys thought it was too sweet for breakfast and felt more like a desert.

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JSTAHMER

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Midland, Texas, USA

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Reviewed: Sep. 22, 2009

My family loved this, although I messed up the sequence and baked it uncovered first! Either way, I don't think the bread will get mushy in this. I used challah bread, 3/4 cup sugar instead of the whole cup, and 1 1/2 cups blueberries in the layering. I also spread out the cream cheese after mixing it with some milk - I think I'll add powdered sugar to the cream cheese next time. I also used 1 1/2 cups of blueberries for the sauce, and 10 eggs instead of 12 (which I think would have been a bit much). Thanks!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Sep. 22, 2009

Absolutely fantastic! I followed some of the other reviewers suggestions and halved the cream cheese which I softened and creamed with some milk and sugar until it was easy to spread over the bottom bread layer. I also added 1 tsp. of lemon zest to the cream cheese mixture...HIGHLY RECOMMENDED. I doubled the blueberries to 2 cups. I used challah bread, but also think croissants would be great. To the eggs, I added 2 tsp. of vanilla and 1 tsp. of cinnamon and used 1 c. milk and 1 c. half and half. The suggestion to flip the bread in the morning before baking is ingenious! It made all the difference in not having mushy bread. I made the blueberry topping as the recipe dictated. I also made the Buttermilk Syrup recipe from this site and served it on the side. This recipe got rave reviews at my office breakfast. Delicious! Thanks KARAN for the great recipe.

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angiels02

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

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Reviewed: Sep. 7, 2009

I doubled the sauce as suggested...it worked out great...very rich!

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Aug. 30, 2009

I made this for a family brunch and it was well recieved by everyone. Everyone raved about the blueberry sauce.... The french toast part was good but I did reduce the cream cheese by half and added cinnamon/nutmeg to the bread cubes. I will make again for a large group since it was very rich tasting dish.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Aug. 8, 2009

Did not like the lump of cream cheese!

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Carol K

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Reviewed: Aug. 5, 2009

This was delicious. Very rich, of course, so it will feed a lot of people. The sauce is delicious. I made a double batch as some suggested, but had way more than was needed. Next time I will not double the sauce.

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gertrong

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Reviewed: Aug. 3, 2009

I halved it and made it while on vacation (in a timeshare) easy, tasted great. Did I mention EASY and TASTES GREAT?

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Paige

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Jul. 30, 2009

Made it for a bunch of family, who were over and they couldn't stop raving over it!!! It is AMAZING!!! Thanks so much for this wonderful recipe that I will continue to make on a regular basis.

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Sunshyn0504

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Reviewed: Jul. 13, 2009

I used 1/2 the cream cheese when I made this the second time.

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Erin H

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 11, 2009

A HUGE hit with the family!!!

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Dawn M

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Reviewed: May 19, 2009

Great recipe. I made this for a Mother's Day brunch and we all really enjoyed it. Some ate as a dessert and others with the rest of the brunch dishes. I did have a little trouble grating the cream cheese but that's all. I doubled the sauce and served it on the side. Exceptionally nice that it can be made the night before serving. Thanks.

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PATRICIA1944

Cooking Level: Expert

Home Town: Plainville, Connecticut, USA

Living In: Gainesville, Florida, USA

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Reviewed: May 17, 2009

I made this for my family when they came up to visit and it was pretty good. I liked that I didn't have to do too much in the morning other than make the syrup and pop the toast in the oven. I did what other people said and whipped the cream cheese then spread it on the bread, but I think it made the cream cheese almost non-existent in the end. Maybe next time I'll whip it up with some sugar or something to make it sweeter. More spices would be nice too. Maybe cinnamon and nutmeg, or more vanilla.

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: May 4, 2009

Delicious. Husband loved it. I used frozen blueberries because the fresh ones were too expensive. I worried it would be an issue, but it was just fine.

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traypup

Cooking Level: Expert

Home Town: Mahwah, New Jersey, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: May 3, 2009

excellent recipe!!! i have made this for my family, then for a brunch i was hosting and received rave reviews. the only change i made was using blueberry syrup instead of the maple...warning, it does make the egg mixture turn green but it tastes so good!! once cooked, you can't tell the color changed. :)

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tresa

Cooking Level: Expert

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Reviewed: Apr. 11, 2009

Super-yummy. Easy to make too. I made this for a baby shower brunch, and guests asked me for the recipe during the party. Also, since then I've had numerous requests to make it again. You may have to bake it a bit longer than the recipe calls for -- just to make sure the eggs fluff up.

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Erin

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Reviewed: Mar. 28, 2009

I only used half the amount of cream cheese and thought it was still too much. Maybe its because I don't think of cream cheese with french toast. The sauce was fantastic however!

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k2 kitchen

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 5, 2009

If I could rate this 10 stars, I would! The only change I made was to use 2 tubs of whipped cream cheese instead of the blocks. I also made sure to push all of the bread down into the egg mixture. Next time I would make 1 1/2 batches of the syrup. Easy to make and nice that it can be made ahead of time. I will definitely make again!

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Lanny B

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Reviewed: Feb. 24, 2009

I made this for my daughter's birthday brunch (with my extended family) and it was great and got lots of rave reviews. I used blueberry bagels and spread the cream cheese on the bagels before cutting them into pieces (a bit messy but good in the end). It soaked over night. I will make it again!!!

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