Reviewed: Oct. 7, 2009

I have made this two different times and it has been a big hit with everyone. The only thing I did differently was with the cream cheese I got the cream chesse with the blueberry flavor and I still added the frozen blueberries and everyone raved about it. It is a winner in our household.

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Laine

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Reviewed: Feb. 14, 2009

I added 2 tsp cinnamon to the batter. Yum!

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Johanna

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

This was a VERY disappointing recipe. I was wanting a rich, decadent french toast recipe. This fell very short. It was bland and was missing sweetness that goes with French Toast. The concept is great though and I plan to figure out how to make this recipe more delicious.

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MAF

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Reviewed: Aug. 1, 2007

We loved this!! i had fresh blueberries, but since it's cooked, i figure frozen would be just as good. i also used old sourdough bread and buttermilk - wow! thanks for this great breakfast. i am always looking for ways to use eggs and this recipe is great for sunday morning when i really don't want to cook. thanks again!

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Mommyto2

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

Didn't really like this. The cream cheese doesn't really go well with the recipe.

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LUV2BAMOM

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2007

I agree with the previous reviewer - if I ever made this recipe again - I would cream sugar and the cream cheese together - maybe spread as a layer instead of chunks. .....You know - if you took away the blueberries and cream cheese - and added cooked maple sausage chunks instead - they maybe this recipe would work!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2006

this is a great thing to make on a Sat night when you know that you don't want to make a big breakfast on Sun, lol. I'm not a big fan of the cream cheese so next time I will omit that part and definetly be adding cinnamon, nutmeg and maybe a little sugar. I tried it with Eggnog instead of regular milk and I could taste it a little, not overpowering.

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Kisha

Home Town: Petaluma, California, USA

Living In: Bisbee, Arizona, USA

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Reviewed: Aug. 18, 2006

Good recipe, easy and delicious.

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 19, 2006

I made a few changes to this recipe. I used a loaf of day old French bread, added sugar, cinnamon, and syrup to the egg mix. It really needs day old bread to absorb all the eggs, cook until the center is spongy.

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JHORNING2000

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Reviewed: Oct. 12, 2003

I'm not sure what happened, but this didn't turn out at all. It wasn't sweet enough so I would recommend adding some sugar with the eggs. I would also recommend using french bread, or something much thicker to absorb the eggs. I would also use less eggs to avoid the dish coming out mushy. Lastly, I would cream some sugar and cheese so it comes out smooth and creamier.

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JoelenTan

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 4, 2002

Too many eggs!! Did not cook well enough and it was soggy because of the eggs.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2001

Truly a tastebud delight - Great for company!!!!

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JUDITH1

Cooking Level: Intermediate

Home Town: Menominee, Michigan, USA

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Reviewed: Nov. 17, 2000

I love to make this as the main dish at a small brunch of women. It is a hit and is even good without the blueberries(which I don't use if they are too expensive).

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