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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spacecoaster

Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

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Reviewed: Jan. 6, 2009

Flavor just wasn't there (didn't seem sweet enough) - too much preparation and just wasn't calorie worthy.

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craftysteph

Cooking Level: Intermediate

Home Town: Bay City, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 2, 2009

The answer to the CREAM CHEESE PROBLEM: One reviewer suggested freezing and then grating the cream cheese for even distribution. I tried this but the frozen block (used only 12 ozs.) was so hard, I could not grate it. So, I got out my Cuisinart food processor with the grating disk, ran the block down the shoot, and in 15 seconds had "cream cheese snow" that easily and evenly covered the entire dish. Note: use a rubber spatula and work quickly or the cream cheese will melt and be more difficult to distribute. When baked, the cream cheese was not evident as a separate ingredient, but added a creaminess that everyone at my New Years brunch raved about. Also upped the blueberries, only 10 eggs, 1-1/2 sauce recipe using 1/2 sugar, 1/2 Splenda. A keeper!!

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pseudogourmet

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Reviewed: Jan. 1, 2009

A friend gave me this recipe about four years ago and I have been making it ever since. I substitute 1 8oz block of farmers cheese for 1 of the cream cheese's. It gives the dish a better texture. This recipe I have referred to many of friends.

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RFRANKWILDER

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Reviewed: Dec. 31, 2008

This was awesome!!! Would also make a great dessert!

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T

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Reviewed: Dec. 30, 2008

This went over well with the six of my picky eaters. I used 1 block and 1 container of soft cream cheese and used the suggestion of adding 1/4 c. of confectioner's sugar. I did not double the sauce and we had plenty even for leftovers. I will be using this recipe again and again, YUM!

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Buzymom

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

i have to agree this is the best.i found this recipi in a 'taste of home magazine back in 1996.it was such a hit i decided to use it as my breakfast spcial at my bed and breakfast for 4 yrs.people came from all over just to have it .it surly is a winner .i've given the recipi to many.

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betty

Cooking Level: Expert

Living In: Deer Lake, Newfoundland, Canada

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Reviewed: Dec. 27, 2008

Not what I was expecting. Not something I would make again. Too much work and it was just ok. Nobody really liked it.

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lisa

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

I had to comment on what I thought would have been a much better outcome. I didn't believe a few of the reviews commenting that the cream cheese was, well...weird. And that it was. I didn't go well with the recipe- which seems strange- I thought for sure it would. I always follow a recipe to the tee to be able to give a fair and accurate review-not based on my changes. Here's what will-in my opinion- make this better. First and most important- the cream cheese needs to be made into a filling like substance. Almost like cheesecake- with some sugar, vanilla, etc. Use a brick and a half of cream cheese- not two. Way too much. What I did was to almost melt the cream cheese so that I could spoon it over the bread- smoothed over nicely that way. The syrup- not sure what to do about that. I almost went into a sugar coma when I tasted it- but when we mixed it with regular syrup- very yummy. I think maybe some cinnamon in the egg mixture, too-to give it a more french toast taste. I really thought this was going to be soooo much better. Read all the reviews before you make it- and take a little from all of them. You should end up with a better product.

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jessejoy

Cooking Level: Expert

Home Town: Lincoln Park, Michigan, USA

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Reviewed: Dec. 26, 2008

Absolutely delicious and very easy to make. I doubled the blueberries (they're just so good). I only used 7 eggs because that's all I had. Still came out great.

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Megan

Cooking Level: Expert

Living In: State College, Pennsylvania, USA

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Reviewed: Dec. 26, 2008

I made this for Christmas morning, it was excellent. I followed a few tips here and added sugar and a little milk to the (room temperature) cream cheese. I left the bread slices whole and spread the cream cheese over them and made them into "sandwiches". I called it "Stuffed blueberry french toast". I also made extra syrup. It was a huge hit. Thanks for this recipe.

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dxcspilk

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Reviewed: Dec. 26, 2008

Made this Christmas morning. Used store-bought blueberry fruit sauce/syrup instead of the recipe for sauce. I also only left it in the fridge for a couple of hours rather than overnight, and I cut the crusts off the bread before putting it together. It was okay, but without the blueberry syrup for the top it probably wouldn't have had much taste. The bottom was custardy/eggy - I can't imagine if I'd refrigerated it overnight! - and the top was too crispy since it didn't get much egg to soften the bread. I love cream cheese so the chunks of it didn't bother me, but next time I would definitely cut it smaller. The recipe was just okay in my opinion and most of it disappeared so it must not have been TOO bad but I was a bit disappointed. It needs more blueberries, less eggs, and firmer bread - perhaps thicker slices of firmer bread to make bigger cubes so it doesn't break down so much on the bottom.

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Amy

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Reviewed: Dec. 25, 2008

As written, this is only OK. I should have read all the reviews. There are way too many eggs for the size pan it calls for. I was not a fan of the cream cheese globs, either. Next time I'll follow the reviewers advice who spread the cream cheese on the bread before cubing. The blueberry sauce is fabulous, though! I'll try it again with some modifications, for sure.

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Krissy V

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Reviewed: Dec. 23, 2008

I made it for xmas last year yum!

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JEJordan9

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Reviewed: Dec. 21, 2008

WOW! This was great. This will be a Christmas morning favorite!!

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Barbara Kane

Cooking Level: Intermediate

Living In: Bartlesville, Oklahoma, USA

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Reviewed: Dec. 19, 2008

This has become our traditional Christmas breakfast for the past few years since I found this recipe. The best part is that I can put it together when I'm cooking up a storm for Christmas Eve, then all I have to do Christmas morning is put it in the oven and make the sauce. I use frozen blueberries and they work just as well (the juice mixed with the syrup is sooo good!

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STARSHYNE112

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Reviewed: Dec. 17, 2008

Tastes great with frozen blueberries.

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becky

Cooking Level: Intermediate

Home Town: Shoreview, Minnesota, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 11, 2008

This is a wonderful recipee for overnight guests or a holiday breakfast. I made it for the morning following Thankgiving and received rave reviews from the family.

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Karen A Parent, MI 48045

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Reviewed: Dec. 10, 2008

I make this every year for Christmas and my family loves it! What I love is I make it late Christmas Eve night and then Christmas morning just throw in the oven.

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KCETRO

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Reviewed: Dec. 7, 2008

If I were rating the blueberry sauce by itself it would get 5 stars!! The sauce is a keeper for sure! The casserole portion I modified due to other reviewers comments on the bland taste. I used Sara Lee Blueberry Crumble bread for the base and only 8 eggs. Probably could have used maybe 2 more eggs. I was leary of the cream cheese "globs" so I only used about 4 ozs. of cream cheese and spread it on each slice of bread before cubing it. I also added 1/4 tsp. of cinnamon to the egg mixture. For the sauce I only used 3/4 cup sugar, which was plenty, and added a few drops of lemon juice to freshen the flavor.

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