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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karimel

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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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Renée

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Beijing, Beijing (Municipality) , China

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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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amy08

Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA

Living In: Clear Lake, Iowa, USA

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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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TopKat

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Detroit, Michigan, USA

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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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JennysJeep

Cooking Level: Intermediate

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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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Amy Mitchell

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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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NATC143

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Reviewed: Jan. 24, 2008

I served this for Christmas Brunch. It was a hit!! I doubled the blueberries and had to cook it a bit longer but it was devine.

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AmyPaiva

Cooking Level: Intermediate

Home Town: Pembroke, Massachusetts, USA

Living In: Acushnet, Massachusetts, USA

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Reviewed: Jan. 21, 2008

We've made this several times for brunches. Now we are not aloud to attend unless we bring this dish!

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ritachick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 6, 2008

Really yummi! I substituted apple pie filling for the blueberries. It was a big hit at Christmas morning brunch!

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buddaflai

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Reviewed: Jan. 6, 2008

Love it! I have been looking for an overnight holiday recipe and this it it! The first time I read the reviews and whipped the cream cheese it was messy and time consuming and in my opinion not worth it. The second time I sprinkled powdered sugar over the cubed cream cheese to sweeten it a little...YUMMY!

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SWALTON77

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 3, 2008

good with some changes, like half the cream cheese, less eggs. Not good leftover though. Had it Christmas morning

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Dec. 31, 2007

This was super easy to make and everyone loved it! Great flavor. Really great recipe for a large crowd and doesn't require a lot of time in the kitchen.

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Jennifer

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Reviewed: Dec. 31, 2007

I got really good reviews on this french toast. I usually make the Baked French Toast from this site, but I decided to try something different, a little less sweet. Everyone really liked it. I made some modifications as others did. I used Peppridge Farm Oatmeal bread and dried it in the oven at 200 for about an hour. I only used one block of cream cheese and 10 eggs. I didn't have vanilla extract so I used about 1/4 tsp. rum extract, didn't want the flavor to be overwhelming, especially for the kids. I also added a dash of cinnammon to the egg mixture. I didn't use the maple syrup, which was an accident, but honestly, it doesn't need it, save the calories! I used frozen blueberries which worked out just fine. When I took the tray out to brown I took a knife and spread out the cream cheese so that it wouldn't be all lumpy. Final result, the perfect breakfast casserole served with a side of sausage links.

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KRISTINEESMITH

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 30, 2007

This dish was so great I just HAD to give it a review. It was simply fabulous! I made it for my entire family the morning after Christmas and it was a big hit. My husband is not a huge fan of sweet breakfast foods and even he loved it. I asked my sister to rate it on a 1 to 10 scale & she gave it a 12. I took the suggestion of another reviewer and instead of cubing the cheese, I spread it onto the bread 1st then cut the bread into chunks. I only used 1.5 pkgs of cream cheese and was very happy with the results. I also (since some reviewers thought it was soggy) used a loaf of french bread -- stayed with just 12 slices but cut them thick like texas toast & used 3/4 of the loaf. Perfect! I tried to time the syrup and french toast to be done at the same time..... Next time, I'll wait til it comes out of the oven & THEN make the syrup thereby giving that scalding hot cream cheese time to cool just a tad before serving. It was funny watching everyone waller it around in their mouths cause it was so hot -- until it was my tongue of course! The picture shown with the recipe does NOT compliment the dish. If you have any doubts.... toss them aside & give this a try!!

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Tracy M

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Reviewed: Dec. 29, 2007

Very good. I cut the sugar down to 1/2 cup and it was plenty sweet enough. Will definitely make again.

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nanny

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Reviewed: Dec. 29, 2007

Amazing!!Cream Cheese tastes wonderful with the blueberries!!!

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Rachel

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Reviewed: Dec. 26, 2007

We enjoyed this for the most part. The blueberry syrup was really good! The downside was that the chunks of cream cheese were overwhelming. If I made this again, I'd whip the cream cheese and then add the eggs, syrup etc to the cream cheese.

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HollyinNNV

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Reviewed: Dec. 25, 2007

Very yummy! Mixed milk with 8 oz. cream cheese to make a whipped topping instead of cream cheese globs- worked out nicely- no need for 16 oz. of cream cheese! As per other's recommendations...doubled the amount of blueberries, used 10 eggs, and added 1/2 tsp. cinnamon. The middle came out gooey (but not undercooked) may try baking for longer next time. Great recipe. Nice that you make it the night before! Syrup is AWESOME! Would be great to make for just ordinary pancakes too! Merry Christmas!

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MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Dec. 25, 2007

This was very easy and everyone loved it. I used blueberry crumble bread to give it more blueberry flavor. We will definately add this to our Christmas bruch menu every year!

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dannyshenry

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Overnight Blueberry French Toast

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