Verry Berry French Toast

From: Debber

On Apr 14, 2008

Made for PAC Spring 2008 Delightful recipe to prepare the night before and pop into the oven for baking whilst getting ready the next morning. I started off by halving the recipe for just the three kids and me for breakfast (DH takes granola in a cup to eat while drivign to work); so made this in a 9x9 pan. I used wholewheat bread WITH the crusts, only raspberries (our blueberry stash has been depleted! waaaah!), and regular syrup for the topping (I was lazy). The only change I would make in the future would be MORE honey in the custard....or a dash of salt, I don't know...the breading was a bit not "there".... and more berries would be good, too. Two members of the Peanut Gallery enthusiastically plowed through their portions before dashed out the door saying, *"Mom, that one deserves five stars!"* Yes, it does!

From: Suzanne Siegel

On Dec 22, 2002

This was fabulous! I served it to my brother's (very picky) family for brunch and everyone raved. I made it with a homestyle white bread that I made in my bread machine, and was lucky enough to find beautiful fresh raspberries and blueberries.This is a definite "keeper".

From: Samantha Mayle

On Apr 20, 2002

I made this recipe for a ladies breakfast at my church...they all loved it. After completing the recipe, a very good tip occurred to me. Instead of cutting the cream cheese into squares; I suggest it be melted over low heat and mixed with the berries prior to placing them on the bread. I love cream cheese and am not bothered by biting into a 'chunk' of it...but others may be and this would solve this issue. And it would keep your hands, knives and cutting boared free of cream cheese mess Very yummy!!!!!!!!!!!!!!

From: GS Leader

On Aug 24, 2004

This was AWESOME according to the 10 Girl Scout leaders I made it for (and I agree). I reduced the cream cheese to 1 (8oz) package and sliced it thin. The compot topping is a must make to go with it.