Reviewed: May 20, 2013

My family and I enjoyed this recipe, but this what I liked and didn't like.....loved making it the night before. My cream cheese didn't melt and stayed in blobs, maybe because it was low fat. Next time I will use just 8 oz and blend it and spread it like other reviewers suggested. I used Italian bread which was good, but I would like to try a whole grain bread to make it a bit healthier. Glad I sprinkled cinnamon over the top before baking, wish I had done it on the bottom layer as well. I LOVED the blueberry syrup! I cut the sugar to 3/4 cup........will make the syrup again, even if just for waffles YUM!

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Reviewer:

franacle

Reviewed: May 19, 2013

Can't say enough for this recipe!! I have made this twice before and it never lasts! I, like so many others only used one 8 oz pkg of cream cheese. If you prefer more cream cheese use the 2 pkgs but 1 is plenty and doesn't overwhelm. One suggestion: make as is but use double the amount of blueberries for the dish and for the sauce. So worth it!! Very easy to make and you will not fail. Turns out everytime and looks wonderful as well as smells wonderful!!

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Reviewer:

L.M. Thorne

Cooking Level: Expert

Home Town: Northglenn, Colorado, USA

Living In: Lakewood, Colorado, USA

Reviewed: May 19, 2013

Made this recipe with suggestions from other members: used 10 eggs not 12, used Italian bread, added cinnamon to the bread mixture, & decreased the cream cheese. My Mom & sister raved about it for Mother's Day. I will make this again when strawberries are in season. Thanks for the recipe!

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: May 16, 2013

Yowza. I had famiy in from Boston for my child's college graduation and that recipe went home in 3 different suit cases. It was marvelous and it was nice to have something to pop in the oven with all those folks here visiting. 5 delicious stars.

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Reviewer:

Lynette

Cooking Level: Intermediate

Reviewed: May 15, 2013

good only will do it on special occations

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Reviewer:

knarcisse

Reviewed: May 14, 2013

This was a Big Hit Mother's Day. It is a keeper!!

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Reviewer:

Sherrie

Reviewed: May 14, 2013

I modified the recipe by using a whole carton of Egg Beaters and used reduced fat cream cheese and it didn't take away from the taste at all and came out better than I expected! However next time I will use less cream cheese.. Perhaps about 10-12 ounces vs 16. Oh! And Day old bakery Italian Bread is best...the type that comes as a whole loaf unsliced!

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Reviewer:

CMoore

Reviewed: May 14, 2013

Too much cream cheese! I made the mistake of following the recipe and using all of the cream cheese and it was way too much. If I made this again I would cut the cream cheese in half. The blueberry sauce was delicious.

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Reviewer:

Danielle

Reviewed: May 13, 2013

I was really disappointed. I'm so thankful I didn't have company that morning. The preparation was easy enough and it all came together just like the video until I took a bite. I got a mouth full of cream cheese and some wet soggy bread and had to excuse my self and took care of it. Sad to say I ended up with some toast for Mother's Day Breakfast. I should've known the cream cheese were too big of chunks. And it did lack flavor. I'm willing to try again with other's modified version.

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