Reviewed: Dec. 31, 2002

I thought this was great! I forgot to make it the night before though, and quickly put it together in the morning. I let it sit for about 30 minutes before placing in the oven and it tasted great! I don't know how much better it could have been if I had done it overnight. Also, I used rasberry syrup I had on hand instead of making the blueberry syrup. That was a great compliment to the dish.

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GAYLEMK

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Reviewed: Dec. 29, 2002

I made this for Christmas Eve Brunch. I followed the advice of others and decreased the cream cheese to 10 oz. I added a little milk and whipped the cream cheese and spread it on the slices of bread. A little messy but it was evenly distributed. I also took the advice of others and doubled the amount of blueberries in the syrup and in the dish itself. Atleast use one and a half the blueberries when making it. I cut the sugar in the syrup to 3/4 cup - it was plenty sweet. I added a dsh of cinnamon and nutmeg to the syrup too. I still had a request to get out the regular maple syrup. All in all, a very easy dish that is a little different from the standard egg casseroles so often served for a crowd at breakfast or brunch. I would make this again - next time I will try strawberries.

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KATHYLC

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Reviewed: Dec. 26, 2002

This dish was a big hit with most of my Christmas guests. Turns out a couple of them weren't big fans of cream cheese. I followed the advice of other reviewers and only used 1 package of cream cheese. I thought that was plenty but next time I'm going to cut it into very small cubes. I made the blueberry sauce the day before I served this. The sauce was okay reheated but it was a little too thick. I have a different blueberry sauce recipe that I think I would like better. It calls for 2 pints of blueberries, 4-5 Tbl sugar, and the juice from 1/4 of a lemon. You combine everything in a saucepan, mash some of the blueberries with a fork, simmer, and stir.

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 18, 2002

What a yummy dish! My family is not big on blueberries, so I kept them out of the recipe. Instead of the blueberry sauce, I added a streusal topping and brought out the maple syrup. Excellent dish to bring to a carry-in at work. Got many requests for the recipe. It disappeared within minutes!

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CMAG1

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 25, 2002

I made this for a brunch and everyone RAVED about it! It was very helpful reading others reviews, as I followed advice and cut the cream cheese down to 12 oz. I did decrease the eggs to 10 instead of 12 and decreased the milk slightly. Anyway, the result was a fabulous dish. Can't wait to make it for Christmas morning!

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SUSIE57

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Reviewed: Sep. 12, 2002

I found this recipe while looking for a way to use up extra fresh blueberries. What an impressive and unique recipe!! I used whole-grain wheat bread. I agree that you can cut back on the cream cheese and be fine. The blueberry sauce would be nice to pour over vanilla ice cream, if you make extra. This recipe is sure to get smiles from guests.

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Springchick

Cooking Level: Expert

Home Town: Mason, Ohio, USA

Living In: Springboro, Ohio, USA

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Reviewed: Jul. 12, 2002

Deeeeeeeeeeeelicious!

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Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 24, 2002

This recipe is awesome - leftovers fly out of the fridge. It reheats wonderfully, it's the best breakfast casserole I've tried. It's a new family favorite.

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KIBBY2

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

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Reviewed: Apr. 5, 2002

This was great -- so easy to put together the night before and pop in the oven in the morning. I wasn't pleased with the sauce, however -- much too sweet and a bit flavourless. I added more blueberries and the zest of a lemon and fresh squeezed lemon juice. I'll definitely make this again! Note: doesn't reheat well, so be sure so finish it all!

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NEVAS.MOM

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2002

This is an incredible recipe, it is one of our favorites. It is great with strawberries too!

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JULIE E WARNER

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Reviewed: Jan. 9, 2002

Tasted more like a bread pudding than a French toast. Not particularly impressed.

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Udo

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Gibsons, British Columbia, Canada

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Reviewed: Dec. 27, 2001

I served this for Christmas morning breakfast, it was delicious and so easy since I prepared it the night before! It baked while we opened presents. The leftovers are even better warmed up in the microwave with the sauce poured over while it reheats. Next time I'll try whipping the cream cheese into a spread instead of placing chunks over the bread.

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THATSHORTGAL

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Reviewed: Aug. 26, 2001

I made this for a Sunday brunch when I had company. Everyone loved it. It is nice to make the night before and bake the day of to free up time. I did use more bread than called for,cut back the cream cheese, added cinnamon and cooked the blueberry sauce for alot longer than the recipe calls for. It was great and I will be making again for company.

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Jackie

Cooking Level: Expert

Home Town: Cambridge, New York, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Jul. 8, 2001

This recipe is wonderful! Made this for my family was so easy and fun to make. Everyone loved it. The blueberries and cream cheese in the recipe was so good. But the best part was the topping "blueberries sauce".Yummy Good! My Hubby and I had the last two pieces the following day and it was even better. I will make this over and over again for family and friends. Thanks, Patsy

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PATSYSRECIPES

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Reviewed: Jul. 5, 2001

This is the BEST!!!!! The blueberry sauce is a must!!!!!! I have made this several times for overnight guests they always clean this up, my husband is a very picky eater, HE LOVE THIS, YUM YUM

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rosegardener

Cooking Level: Expert

Home Town: Salem, Oregon, USA

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Reviewed: May 13, 2001

We loved it but found that there was too much cream cheese, we cut the cream cheese down to one rather than two packages. Because some of my family doesn't like blueberries, we substituted blueberries with strawberries, which was great. Overall we would definately make this again.

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 30, 2001

Quite a hit with the kids! Very very sweet and yummy! Great for a special breakfast..... will make this one again!

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kathyskitchen

Cooking Level: Expert

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Reviewed: Feb. 10, 2001

Didn't care for this recipe. Wasted alot of time preparing it. Didn't have any taste to it.

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GINNYLEE

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Reviewed: Jan. 31, 2001

This french toast is to die for!! It's amazing and so easy. We loved it and will for sure make it again. Thanks for sharing it with us!

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FLO_GEE

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Reviewed: Jan. 9, 2001

I made this for a brunch for a huge family reunion and EVERYBODY just loved it! I was worried because I had never tested it before that day but it got rave reviews. My mom made eggs benedict with it and the two dishes complemented eachother well!

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SUNWRSHPR3

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Overnight Blueberry French Toast

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