Reviewed: Feb. 13, 2010

I baked this in a stoneware casserole and found it took much longer to cook through in the middle. I served it at a Prayer Breakfast and church and the pastor even had seconds!

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14 users found this review helpful

Reviewer:

Kathryn

Cooking Level: Expert

Home Town: North Platte, Nebraska, USA

Living In: Redmond, Oregon, USA

Reviewed: Aug. 17, 2010

Wowwyy!! Yum!! I used only 3 oz. reduced fat cream cheese and only tore 8 pieces of bread for the top. I took it out of the refrigerator about 1/2hr-1hr before baking it for 30 minutes. Then I served it by scooping the pieces, flipping them bottom side down onto the serving plates and spooned compote over them. Don't skip on the compote. This is delicious!!

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7 users found this review helpful

Reviewer:

Stacy Rowenhorst

Reviewed: Sep. 20, 2009

This recipe was absolutely delicious. I added a bit of cinnamon along with the sugar and nutmeg to the top. It's one of my new favorites! It actually took almost 2 hours to bake, rather than the 30 minutes described, so time accordingly.

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26 users found this review helpful

Reviewer:

Chrissy

Reviewed: Aug. 12, 2009

This is easy to make and an elegant breakfast. The family liked it at our house.

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12 users found this review helpful

Reviewer:

Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

Reviewed: Aug. 4, 2012

I cube all of the bread. Place half of cubes in a greased pan. Use 2 8oz. cream cheese cut in cubes. Place over bread. Add blueberries (I don't measure) cover with rest of cubes. Beat 6 eggs. add milk 1/2 cup maple syrup--no sugar, vanilla and cinnamon I warm the maple syrup and add the cinnamon and stir until disolved. Pour over mixture, cover with foil and refrigerate over night. Take out 1/2 hour before baking. Bake 20 minutes with foil on. Remove foil and bake 20 minutes loner or until knife in middle comes out clean I add the blueberries to the cooking miture and continue cooking on alower heat about 5 minutes.. They burst and make for a more flaverable mixture. I also add a little cinnamon. Remove from heat and add butter.

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132 users found this review helpful

Reviewer:

Carla B

Reviewed: Dec. 28, 2009

This was a hit! We host Thanksgiving and most of the family stayed overnight. I opted for brunch for Friday morning and had no leftovers with this dish.

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8 users found this review helpful

Reviewer:

MommaMel

Reviewed: Apr. 9, 2010

The only problem was that the kids wanted more! Wonderfully good!!!

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3 users found this review helpful

Reviewer:

Ria

Reviewed: Oct. 6, 2010

Highly recommend! Added cinnamon to the sugar topping. Baked it for about 45 mins to get it good and cooked. Took the cover off the last 10 min to let the top get a little crunchy. The cream cheese gave it a creaminess. Everyone loved this!

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93 users found this review helpful

Reviewer:

Ranch Cook

Reviewed: Jul. 17, 2011

I cut the recipe in half, used whole wheat bread, and added a lot more blueberries than called for (it's high blueberry season!), and baked for 50 minutes - still turned out delicious! No time to make compote - we served with blueberry syrup we had on hand, and maple syrup, too, as an option, along with some whipped cream. yummy!

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134 users found this review helpful