Blueberry Cream Cheese Stuffed Baked French Toast

From: asturgis

On Jul 8, 2009

One of the best new recipes I've tried in a while. The only change I made was to only use 4 cups of blueberries. It was very easy to make, too.

From: Chef #1020645

On Nov 22, 2008

Awesome recipe! The only changes I made were reducing the amount of Blueberries down to four cups & using Blueberry cream cheese which made more sense to me. It was so delicious & very filling. Doesn't take much to really fill you up. This is a restaurant quality dish. Powdered sugar topping isn't necessary. No syrup needed either. It's perfect as is. Best recipe in my arsenal. You must try this!!!!!

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.