Reviewed: Aug. 8, 2009

Did not like the lump of cream cheese!

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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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ANTMARY

Cooking Level: Intermediate

Living In: Chesterfield, Missouri, USA

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Reviewed: Feb. 2, 2009

So good!! My family loved it. I will double the sauce the next time though.

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bwentzloff

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

this was very good. I mixed about 3/4 cup powder sugar with the cream cheese so it would spread easy and poured it over the bread instead of chunks it turned out well

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shirley Kenna

Cooking Level: Intermediate

Home Town: Gilman, Wisconsin, USA

Living In: Cullman, Alabama, USA

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Reviewed: Jan. 19, 2009

I brought this to a potluck breakfast at church and everyone loved it. I love how simple it was to make. I followed someone's advice with freezing the cream cheese and grating over the bottom layer of bread. Excellent!!

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jennifermorse

Cooking Level: Intermediate

Living In: Moore, Oklahoma, USA

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Reviewed: Jan. 14, 2009

I made this for Christmas morning and my family loved it! We added pancake syrup on top and had left overs for a few days!

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Jodilynn84

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

Great taste. The cream cheese stayed in cubes so I had to mix my bites. Top bread was crunchy, but we liked that. Leftovers were good with just a little maple syrup. We did not make the sauce for the top and it was still very good.

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