Blueberry Cream Cheese Stuffed Baked French Toast

From: tank_girl

On Mar 30, 2008

DELICIOUS! However, next time I will probably use less bread because I ended up with such huge chunks.

From: Northern Cook

On Feb 10, 2008

I'm going against the majority here - - I did not like this dish. The cream cheese/sour cream/sugar mixture got overwhelmed somewhere and we really didn't taste that those were added. Also, after the first layer of bread, everything was mush - - I'd imagine like a bread pudding. The title "French Toast" is misleading. I expected some of the familiar tastes and textures from French Toast to be in this dish and they weren't. Overall, it just came off as pretty bland and mushy. I can't say I'd make it again or recommend it. But, clearly I'm the only one that thinks so so don't let my review stop you from trying this - - you may like it!

From: Indiana Debbie

On May 19, 2002

This is a great recipe for that "special breakfast". I used frozen blueberries as fresh are not yet in season. Make sure you let it set (I would suggest 10-15 minutes) or it will not look pretty when you serve it. This is one french toast that doesn't need any of that bottled syrup.

From: Andrea in NH

On Dec 22, 2004

This is definately something that you would get at a fancy restaurant. I served it to company and they kept eating and rolling their eye with pleasure. I did change a few thing - used 12 grain bread, a 16oz. bag of big blueberries, fat-free cream cheese, splenda, skim milk and fat free evaporated skimmed milk for the 1/2 & 1/2. I did mess-up and forgot to cover it from the beginning so it needed to baked a little longer. Next time I'll do it right. Thanks for a real treat.