Reviewed: Dec. 24, 2006

YUCK! I made this for Christmas Eve breakfast. Followed the recipe exactly as written. It comes out of the oven looking beautiful and goes downhill from there. It has a very strange texture, the cream cheese makes it grainy. My 4 year old wouldn't even touch it. What a waste of good fruit.

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Jamee

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Reviewed: Nov. 10, 2006

I took the suggestions of many and reduced the eggs to 10, added cinnamon, reduced the cream cheese to 14oz (which I think was perfect), and doubled the fruit. I also used huckle berries instead of blue berries, added sugar to the egg mixture and reduced the bread, which was plenty. Things I wish I would have done that I will do next time is add sugar to the cream cheese before spreading it on. It was really sweet, but very good, I will make again.

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Conway

Cooking Level: Expert

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Reviewed: Oct. 28, 2006

Tasty. I used cinnamon raisin swirl bread, 10 eggs, and a grating of nutmeg. After reading comments about the blobs of cream cheese I chilled the brick in the freezer and then grated it over the bottom layer, much more efficient than spreading on bread. And then to add a bit more colour and zing I threw in a handful of chopped fresh cranberries. Yum!

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Deb

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Oct. 22, 2006

I love blueberries, but this was just ok to me. I sprinkled the top with sugar before baking and served with a dollop of whipped cream and a little syrup on top. My family loved it, though!

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Todzwif

Cooking Level: Intermediate

Home Town: Jefferson, Ohio, USA

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Reviewed: Oct. 16, 2006

This turned out wonderfully! Modifications I made were from other reviews: mix cream cheese with powdered sugar and cinnamon, then spread on six pieces of bread, then cube and arrange on bottom of pan. The rest of the recipe is great! If doubling, prepare in separate pans so the middle doesn't turn out soggy. Blessings!

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Kathryn

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Reviewed: Sep. 4, 2006

Use white sugar instead of maple syrup.And after baking drizzle with the maple syrup instead of the blueberry sauce.Serve with a good quality sausage.Mmmm yummy!!!

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Aug. 31, 2006

This is a very flexible receipe. I make multiple substitutions and it's great. I substitute egg substitute for the eggs, non-fat milk for whole milk, fat-free cream cheese for regular cream cheese, and Splenda for sugar, maple flavor for syrup, and lower calorie bread. I usually add cinnamon or cardamom to the egg mixture, too.

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ESSELJAY

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Reviewed: Apr. 28, 2006

Really yummy!! I cut the cream cheese in half and added 9 eggs. Could definitely use mixed berries too. My family loved this breakfast! Thanks

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KRISTY L

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Dallas, Georgia, USA

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Reviewed: Apr. 17, 2006

great recipe.

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KITATOBY

Cooking Level: Intermediate

Home Town: Shelburne, Vermont, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 16, 2006

Very tasty, a bit rich & sweet for first thing in the a.m. I think I use less maple sugar & less cream cheese next time. Almost a blueberry cobbler!

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MARIETTAKATE

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Reviewed: Apr. 6, 2006

Very good. I used 8 oz lite cream cheese.

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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Feb. 12, 2006

Delicious! I doubled the berries and warmed another cup or so of blueberries in with some maple syrup instead of making the sauce (it was faster). Great on a snowy morning!

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RTRIXIE

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Reviewed: Dec. 31, 2005

Double blueberries. Double the sauce. Do not cut down on the cream cheese. (everyone commented on how "light" the french toast seemed)

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BSROSS

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Reviewed: Dec. 30, 2005

YUM! I made this for Christmas morning for my inlaws. It turned out great. I did take a lot of the suggestions and modified this recipe. Here's what I did: Used Italian bread from the bakery (French bread seemed like too much crust). I also whipped 1 1/2 bricks cream cheese w/ 1/4 cup confectioners sugar and spread it over the cubed bread. I used frozen blueberries (thawed) and only 10 eggs. I also made sure to press the bread down so that everything got french toast consistancy. The syrup is delicious!! I made 1.5 times and poured 2/3 of it over the dish and the other 1/3 was put on the table for those who wanted a little bit more. Overall, this is a great recipe!! Will be sure to make at my next brunch. Thank you!

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CLARRY32

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Reviewed: Dec. 29, 2005

I used French bread, as others suggested and thought the blueberry syrup was tasty... But I also thought this had too many eggs and didn't enjoy the outcome. Sorry!

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Dec. 27, 2005

We made this recipe on Christmas Eve. After reading all of the suggestions, we used 1 1/2 pkgs. of cream cheese, 9 eggs, added a little bit of vanilla, and another handful of Blueberries. It was wonderful! When we started the syrup, we realized that we didn't have any cornstarch. But, I made a roux,(flour and butter) and added it to the sugar syrup mixture. It worked great. I added the same amount of butter at the end also. We had NO complaints, and had family fom 6 yrs. to 80! We served it with the cheesey Ham and Hash Brown Casserole. YUM!!!!!

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angelaedge

Cooking Level: Expert

Home Town: Flower Mound, Texas, USA

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Reviewed: Dec. 22, 2005

This has been one of our favorites for a few years now. This makes a lot, so be sure to use your largest casserole dish. If you prepared this way ahead of time and it has been well refrigerated, it will need extra time on the counter "warming up" to room temperature before you cook it. You'll have a more difficult time cooking it all the way through if it's too cold. Delicious, unique recipe.

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AllyJo

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Reviewed: Nov. 30, 2005

Fast and easy to make. Only used one thing of cream cheese and cut it up smaller. The family really enjoyed it.

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nataliej

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Reviewed: Nov. 13, 2005

Fantastic-I use French bread instead of regular and add a little cinnamon but other than that I make it as is. The blueberry syrup is wonderful over pancakes, waffles, or ice cream-we make it a lot by itself!

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BEAKIEBEAN

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Aug. 31, 2005

I made this for x-mas last year and it was a hit with the entire family. I used french bread instead of regular loaf bread. I agree with another reviewer who suggested cutting the cream cheese into smaller pieces as they did not melt completely. Otherwise, I am planning to make this again. It is a nice change from the traditional x-mas food.

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tep

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Overnight Blueberry French Toast

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