Reviewed: Jan. 8, 2008

This recipe was fantastic! We made it for our New Year's Day breakfast and will do so again. I did do a small bit of changing like some others did, but only by upping the cinnamon and maple syrup a bit and I actually used all the eggs called for because I wanted all of the bread covered. I made it the night before and then as it finished baking I sprinkled sugar crystals over it. I did end up doubling the sauce because I have sweet tooths around here and there wouldnt have been enough to go around. Next time, I am going to try using several different kinds of berries as well.

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Reviewer:

francesca

Cooking Level: Expert

Home Town: Friendswood, Texas, USA

Living In: Canal Winchester, Ohio, USA

Reviewed: Jan. 8, 2008

I halved this recipe and was very happy with the results. I cubed the cream cheese very small, and would try spreading it on the bread next time as it was my favorite part. I only had 4 day old bread that was pretty hard and it still turned out great. Very yummy but it was hard to wait for so long for breakfast.

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Reviewer:

Celeste

Cooking Level: Intermediate

Reviewed: Jan. 5, 2008

It was as good as it sounded. I did forget the syrup and think it needed it to make it a little sweeter. Also I cut back on the eggs as one reviewer suggested but next time I'll add the full dozen. I was a little short on liquid with only 9 eggs. I also added Cinnamon Plus and vanilla and recommend that. Next time I'll try spreading some the cream cheese on the bread and cube the rest.

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Reviewer:

twinkiebing

Reviewed: Jan. 5, 2008

I followed some other reviewers suggestions and spread the cream cheese on the bread prior to breaking it apart- seemed a bit more distributed this way. This was very good, but I did cook a bit longer and wish the sauce was not so sweet. The consistency of the sauce was perfect, but way to sweet for our tastes. Will keep and make some adjustments.

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Reviewer:

Chelle2h

Reviewed: Jan. 3, 2008

I spread the cream cheese on the bread, 6 oz was enough, used 8 eggs instead of 12, added cinnamon on the bread slices, & used 3/4 C sugar in the sauce instead of 1 C. 1 hour is a long time to wait in the morning for breakfast. The sauce was a pain & it took forever for the blueberries to burst. The taste of this was mediocre for all the time spent on it making it. You would be better off making regular french toast & serving blueberry sauce over it. I will NOT be trying this again.

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Reviewer:

Snowflake

Reviewed: Jan. 1, 2008

Delicious! I halved the recipe and made a few changes from the reviews I read and another recipe I had: used a little orange juice, vanilla and walnuts in egg mixture, along with reducing eggs by 2, and added a little orange juice (part of water amount) & orange zest to the blueberry sauce. I also used Challah bread and spread 3oz of cream cheese on sliced bread before cubing (from reviews also). Perfect!

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Reviewer:

COJ

Cooking Level: Intermediate

Reviewed: Dec. 31, 2007

This was good, but not great. I like the sauce recipe as my husband enjoys blueberry pancakes, and now I have the blueberry syrup to go with it. Thanks!

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Reviewer:

deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

Reviewed: Dec. 29, 2007

This is a great recipe. I drizzled a little of my buttermilk syrup recipe and it really made it a hit.(1 c. Buttermilk, 1/2c. sugar, 1cube butter. boil/desolve sugar then remove from heat and add 2 tsp. baking soda. serve immediately) But I will definately decrease the eggs and use more syrup.

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Reviewer:

camalam

Reviewed: Dec. 28, 2007

very delicious! So easy to make. I followed the advice of minngal, adding the vanilla and cinnamon. I would have to agree with her. I think it is absolutely neccessary. Also when I took the dish out in the morning I covered it tightly with plastic wrap and turned the whole dish upside down to get the moisture more evenly distributed. I think that worked really well. It turned out perfect.

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Reviewer:

Kristie B

Cooking Level: Intermediate

Home Town: Kearns, Utah, USA

Living In: Hoquiam, Washington, USA

Reviewed: Dec. 27, 2007

I made this for Christmas brunch and it was a big hit! Following some of the reviews, I used 10 eggs instead of 12 and added cinnamon, nutmeg, and vanilla to the egg mixture. I sliced the loaf of bread in half and spread the cream cheese over it before cutting it into cubes, which worked out really nicely. I ended up baking it for at least 40 min at 350 with the foil on, then turning the heat up to 400 and removing the foil to make the top a little crispier. I also used only 1/2c. of sugar in the blueberry sauce and added a squirt of lemon juice. Fantastic -- I will definitely be making this again next year!

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