Reviewed: May 10, 2004

A nice treat, not to-die-for, but very good. Read many other reviews and took their advice to scale back eggs, cream cheese, and sugar. Also took suggestion to add additional blueberries. Turned out great, however could have used a little more sugar after all. Also wasn't sure how to "cut" cream cheese into cubes, just kinda smeared it onto the bread and it melted fine. Will make again!

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JESRUSH

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Reviewed: Jan. 1, 2004

Very good, very original dish, especially for breakfast with company. I made it recently for friends and it was a hit. However, I think 12 eggs were more than necessary. I used 9, and still had to add extra time and increase the heat to get the middle to set. The bread I used was 2 days old, and should have absorbed the eggs quite well. I think it would also be wonderful with substitute fruits, like strawberries or lingonberries. Word to the wise: get your guests to eat it all, because the it doesn't make for the best leftovers, due to the extremely eggy texture. Overall, though, I think it's a great recipe and will definitely serve it again.

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MUMMYBEE

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Reviewed: Dec. 26, 2003

Awesome. Enjoyed by all. I toasted the bread first and used frozen blueberries (bag said use like fresh) and this dish had great texture.

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melissa

Cooking Level: Expert

Home Town: Allen, Texas, USA

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Reviewed: Dec. 1, 2003

i make this every Easter morning...it's always wonderful! Shared this recipe many times with friends and it's never let me down!!!

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Trumpet Mom

Cooking Level: Expert

Living In: Blackstone, Massachusetts, USA

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Reviewed: Nov. 12, 2003

This is wonderful!! It is now a tradition for Thanksgiving and Christmas mornings. Thanks!!

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Tweety

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Reviewed: Aug. 10, 2003

This recipe was absolutely "Delicious". My husband gave it rave reviews. I would make this again. I served it with Maple syrup when fresh from the oven. Refrigerated leftovers, microwaved later served with Log Cabin syrup...still great reveiws.

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Ellen

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Reviewed: Jun. 15, 2003

This is the only recipe I've tried from this site that I ended up making apologies for. I used regular white bread, which was evidently a mistake. White bread and plain cream cheese combined with so many plain eggs and plain milk just do not make for a tasty base. It tasted like it desperately needed some seasonings, and 1 tsp. of vanilla was not enough to give it ANY flavor. I cut the cream cheese into tiny cubes and was still left with little chunks of basically flavorless cream cheese that do not blend in. The sauce was very good made with cinnamon, nutmeg, and lemon juice added, but it should have been doubled. The only thing that saved me was that I happened to have a can of blueberry pie filling on hand to smother it in.

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ArmyMom

Cooking Level: Expert

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Reviewed: Apr. 14, 2003

I have been making this a lot in the last couple years, so I figure I better let people know how delicious this is! I use italian bread with this. Substitute Comstock brand blueberry or apple pie filling instead of fresh, both are wonderful in this. I also add a sprinkling of cinnamon. I don't even bother with the blueberry sauce, I just serve it with Mrs. Butterworth's syrup or butter flavor syrup. I get so many requests for this, we never have a special breakfast or brunch without it! I have made smaller versions just for ourselves. Outstanding! Thanks Karan, our breakfast/brunches got even better with this one!

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awesome in tummy

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Reviewed: Apr. 14, 2003

This was a great change to the normal breakfast/brunch options! I set my bread machine to have a Hawaiian bread mix ready in the morning then made the overnight mixture that evening. Followed the directions and the dish came out perfectly! Lots of flavor! The left overs even tasked great cold the next morning. This is a keeper!

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WIKINITT

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Reviewed: Mar. 12, 2003

INCREDIBLE!!!

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AUNTYLENE

Cooking Level: Expert

Living In: Swift Current, Saskatchewan, Canada

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Reviewed: Jan. 15, 2003

This is scrumptious!! I love to assemble this the night before and pop it in the oven for breakfast. 2 packages of cream cheese is way too much for this. I only use about 1/2 of an 8 oz package. I cut it into small peices and distribute it evenly over all. Don't skip the blueberry syrup...it's a must!!

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JOSIE

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2003

I made this as our special Christmas breakfast, and everyone liked about three bites of it. It was much too sweet, and the ingredients didn't really blend very well. The egg didn't soak into the bread completely because of having so much cream cheese to work around...I won't make it again. What sounded so great in a recipe actually turned out not appealing at all.

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DATMAMA

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Reviewed: Jan. 13, 2003

I made this the day after Christmas to rave reviews. The only regret I had was that I hadn't made two batches. Oh, I also adjusted for fat and calories by using egg whites and no-fat cream cheese. Didn't miss the calories at all.

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KATMANI

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Reviewed: Dec. 31, 2002

I thought this was great! I forgot to make it the night before though, and quickly put it together in the morning. I let it sit for about 30 minutes before placing in the oven and it tasted great! I don't know how much better it could have been if I had done it overnight. Also, I used rasberry syrup I had on hand instead of making the blueberry syrup. That was a great compliment to the dish.

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GAYLEMK

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Reviewed: Dec. 29, 2002

I made this for Christmas Eve Brunch. I followed the advice of others and decreased the cream cheese to 10 oz. I added a little milk and whipped the cream cheese and spread it on the slices of bread. A little messy but it was evenly distributed. I also took the advice of others and doubled the amount of blueberries in the syrup and in the dish itself. Atleast use one and a half the blueberries when making it. I cut the sugar in the syrup to 3/4 cup - it was plenty sweet. I added a dsh of cinnamon and nutmeg to the syrup too. I still had a request to get out the regular maple syrup. All in all, a very easy dish that is a little different from the standard egg casseroles so often served for a crowd at breakfast or brunch. I would make this again - next time I will try strawberries.

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KATHYLC

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Reviewed: Dec. 26, 2002

This dish was a big hit with most of my Christmas guests. Turns out a couple of them weren't big fans of cream cheese. I followed the advice of other reviewers and only used 1 package of cream cheese. I thought that was plenty but next time I'm going to cut it into very small cubes. I made the blueberry sauce the day before I served this. The sauce was okay reheated but it was a little too thick. I have a different blueberry sauce recipe that I think I would like better. It calls for 2 pints of blueberries, 4-5 Tbl sugar, and the juice from 1/4 of a lemon. You combine everything in a saucepan, mash some of the blueberries with a fork, simmer, and stir.

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 18, 2002

What a yummy dish! My family is not big on blueberries, so I kept them out of the recipe. Instead of the blueberry sauce, I added a streusal topping and brought out the maple syrup. Excellent dish to bring to a carry-in at work. Got many requests for the recipe. It disappeared within minutes!

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CMAG1

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 25, 2002

I made this for a brunch and everyone RAVED about it! It was very helpful reading others reviews, as I followed advice and cut the cream cheese down to 12 oz. I did decrease the eggs to 10 instead of 12 and decreased the milk slightly. Anyway, the result was a fabulous dish. Can't wait to make it for Christmas morning!

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SUSIE57

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Reviewed: Sep. 12, 2002

I found this recipe while looking for a way to use up extra fresh blueberries. What an impressive and unique recipe!! I used whole-grain wheat bread. I agree that you can cut back on the cream cheese and be fine. The blueberry sauce would be nice to pour over vanilla ice cream, if you make extra. This recipe is sure to get smiles from guests.

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