The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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Reviewed: Jul. 4, 2008
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!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 18, 2008
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!
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Cooking Level: Intermediate

Home Town: Kaysville, Utah, USA
Living In: Farmington, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 14, 2008
I added pecans to the recipe and everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 27, 2008
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!
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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 18, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 13, 2008
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
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Jon

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 12, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 13, 2008
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!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 6, 2008
Too many eggs and more than enough cream cheese. Kids totally hated it. The sauce was great though!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 30, 2008
Soooo good. Every one loved it. I used a loaf of Italian bread. I had to cook a little longer to get the middle firm but other than that.... Flawless.
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Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 30, 2008
Really good! I just made a few alterations. I used "7" egg beaters, and 3 real eggs. I love cream cheese, but I think this definitely only needed 1 8oz package of cream cheese. I also used two different kinds of bread in each half of the pan.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 29, 2008
Kids didn't really care for it. I thought there was too much cream cheese. Hubby devoured it! I may make this again and decrease the cream cheese.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 24, 2008
I made this for an Easter brunch and it was very well-received. Beautiful and delicious. I used two French bagettes cut in 1" slices and dried in my oven for an hour at 200, then quartered each slice after spreading with cream cheese. I used a big 9x13 stoneware dish and followed some of the reviewer's advice by cutting the eggs to 10 and cutting the cream cheese to one package - wish I hadn't done it. My great big dish could have handled the extras and there wasn't tons of cream cheese flavor, but everyone still loved it. I served the blueberry compote on the side and let guests ladle what they wanted on top of their serving. This was THE hit at our Easter brunch and I'm glad I was the one who brought it! Thanks for sharing the recipe!
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Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA
Living In: Mason, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 17, 2008
Mmmm. I made this for Christmas morning with for my husband and in-laws, and my husband loved it. He's pretty picky, so I was happily surprised that it was a hit. I've made it several times since. The most recent time I made it, I used pre-sliced bread instead of cutting into a big loaf of fresh Italian bread on my own. The thick bread is much, much better. :)
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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 8, 2008
Greatly disappointing. Cooked it for Christmas morning and it was passable, but not worth using all the fresh fruit I used.
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada
Living In: Beijing, Beijing (Municipality) , China

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 25, 2008
Was very good, but much too sweet. Was almost like a dessert for breakfast! Would be great with ice cream and served as a dessert though! The sauce was awesome--but if you make this for breakfast, make sure you serve a egg dish to balance out the sweetness of this recipe!
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Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA
Living In: Clear Lake, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 24, 2008
Made it this morning...AWESOME! I did make a few modifications as others have suggested - used Texas Toast spread with 1 block of softened cream cheese and doubled the blueberries. Definitely will make again.
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Cooking Level: Intermediate

Home Town: Flint, Michigan, USA
Living In: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 18, 2008
Always a crowd pleaser... My mother-in-law owns a Bed and Breakfast and makes a variation of this and taught me how to make this MUCH easier. Combine ingredients in Step 2 into a blender.Also I only use 9 large eggs therefore, it won't be such a close call. And this way cream cheese will be much more evenly distributed. Pour over cubed bread as follows. For an eye appealing final touch I sprinkle 1/4 C. Domino Washed Raw Cane Sugar over the top just before baking. When serving to children I make the bluberry sauce optional in a pretty glass bowl. (More for adults!)
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 17, 2008
I enjoyed this recipe. I did make a few adjustments. I used cinnamon swirl bread instead of plain bread. Like many other reviews I did use more blueberries and less cream cheese. I actually spread the cream cheese (very liberally) on the dried out bread without even cubing it. It was much easier than putting it on tiny peices. Once it was in the dish I just used the end of a metal spatula and cut it into quarters like that. I did use more butter in the syrup also. It added some extra richness to it. Overall, I enjoyed this and will probaly make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 3, 2008
Excellent recipe. I agree with other posters about doubling the sauce/blueberries. Cut down on the cream cheese to 10 ounces. 10-11 eggs is plenty otherwise it might overflow. *Suggestion: this can be soggy if the bread isnt a day old. Consider toasting the bread before cutting it into cubes.
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