Blueberry French Toast III

This might be the best breakfast dish you've ever tasted. Luscious blueberries are tucked into the French toast and in the sauce that goes over the top. With the cream cheese and berry combination, this dish will remind you of dessert.


8 servings (1 3/4 cup sauce)

French Toast Ingredients

12 slices day-old white bread, crusts removed
2 (8 ounce) packages cream cheese
1 cup fresh or frozen blueberries
12 eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup or honey

Sauce Ingredients

1 cup granulated (white) sugar
1 cup water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter


Cut bread into 1-inch cubes; place half in a greased 13 x 9-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread cubes.

Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°F (177°C)

Cover and bake for 30 minutes. Uncover; bake 25 to 30 minutes longer or until a knife inserted near the center comes out clean.

Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.

Estimated Time

Preparation Time: 30 minutes
Chill Time: 8 hours
Stand Time: 30 minutes
Bake Time: 1 hour

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Patricia Walls, Aurora, Minnesota

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