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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Reviewed: Dec. 25, 2007

An interesting twist on french toast...almost turns out with a bread pudding consistency. A little bland and that was with adding cinnamon and cinnamon sugar. I will try again with a little tweaking.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Dec. 17, 2007

Count me in among the believers!!! This was fabulous! I did not let it soak overnite only about 2 hours and it just could not be any better. Will definitely be a regular around my house. Thanks a bunch!

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selina777

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Dec. 3, 2007

Wonderful! Very easy to make. I did modify the recipe a bit like other reviews suggested-used less eggs and cream cheese. The husband loved it but wanted more maple syrup in egg mix. Definitely cut back on sugar for sauce, very sweet but soo good! I didn't let it set overnight, I just let it soak in the fridge for about a half hour and it was fine. I also spread the cream cheese mixed w/ cinammon onto the bread slices and then soaked them in the egg mixture before putting them in the pan. Extra mixture I spooned over the bread.

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sweetheart273

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Reviewed: Nov. 14, 2007

DELICIOUS!!!

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AJHERBST

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Reviewed: Nov. 7, 2007

Very delicious -- but WAY sweet. Not sure what I'd do to prevent that for next time -- but it has to be toned down! *update - I remade this a few weeks back and reduced the sugar down to about 1/3c and it was PERFECT. Not too sweet at all. We were all impressed with the change.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Oct. 31, 2007

Heavenly! This was wonderful. It was easy- I used frozen blueberries. It looked pretty and the taste was fantastic. We couldn't wait to eat leftovers the next morning. I will be making this again. I cut the sugar in half- it was still very sweet (save a little on the calories). = )

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sararyan37

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Reviewed: Oct. 21, 2007

I only used one brick of cream cheese and it was awesome. The blueberry sauce really makes this dish special so do try it!

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Mrs E

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Reviewed: Oct. 18, 2007

We have a lot of overnight company and I am always looking for different, make-ahead strata-type recipes for breakfast. This was THE BEST! EVERYONE wanted the recipe. Thanks so much....its a keeper.

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Dot'sdishes

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Reviewed: Oct. 15, 2007

This recipe received mixed reviews from my family. Some thought it was too "gooey" while others thought the cream cheese was "odd"...and I used less than 1 8 oz pkg. I also used only 10 eggs and replaced the blueberries with strawberries. Overall it was delicious but I'm going to try again to find a better way to utilize the cream cheese.

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Sara S.

Cooking Level: Intermediate

Home Town: Elkhart Lake, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 30, 2007

It was different. Good to try one time, not sure I'll try it again. I used French bread, and it had too much crust on it. I picked all the pieces with thick crust and took them off. It was a lot of work, and I'm not sure it was worth it. Very sweet. Might make a better dessert.

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JMIL

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2007

This was delicious, a little sweet but other than that its a keeper.

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LADYBUGSZ

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Reviewed: Sep. 28, 2007

It turned out really soggy. I was extremely disappointed. My family liked it, but I'm not sure if they were telling the truth, or lying to spare my feelings.

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Pamplemousse

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Reviewed: Sep. 23, 2007

Made this for a brunch today and it was Super! Everyone loved it and wanted the recipe. This recipe is very rich , however, so if your serving 12 make it for 10.

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DENMAN

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Reviewed: Sep. 23, 2007

We did not enjoy this very much. It seems to be a ton of calories that don't really deliver on the taste. The cream cheese is unnecessary and sometimes unpleasant - it doesn't really melt down so every once in a while you get a big blob of cream cheese in your mouth leaving you wonder "where did that come from?" I like a good, rich breakfast every now and then, but I don't like feeling like there's a bit lump in my stomach and no yummy enjoyment to show for it.

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littlelambie

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Reviewed: Sep. 18, 2007

This was a very good breakfast and pretty easy to prepare. I didn't give it five stars though because I made some changes and I am not sure if I would have been as good as written. I decreased the cream cheese by half and also the eggs. I think there would have been too many eggs and too much cream cheese if made as written. The syrup was fabulous though and my husband was basically licking the bowl.

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