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Nutrition Facts
Serving Size 1 (336g) Recipe makes 8 servings
Calories 625
Calories from Fat 290		(46%)
Amount Per Serving		%DV
	Total Fat 32.3g	49%
	Saturated Fat 17.4g	86%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 391mg		130%
Sodium 569mg		23%
Potassium 343mg		9%
Total Carbohydrate 66.8g		22%
	Dietary Fiber 2.4g	9%
	Sugars 41.4g
Protein 19.0g		37%
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Verry Berry French Toast

Recipe #22066 | ½ day | ½ day prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: **Tinkerbell**
Mar 10, 2002

The main portion of this recipe was found in the June/July 1996 issue of Taste of Home. I had made it three different ways before everyone in the family was happy with it. I have posted the recipe the way we like it, except i always double the syrup recipe (which can be made ahead, refrigerated and reheated). The original recipe called only for blueberries and a choice of using either honey OR maple syrup in the french toast. The French toast recipe goes together in about 20 minutes and then refrigerates for 8 hours or overnight. It makes for an easy morning when put together the night before.

SERVES 8 -10 (change servings and units)

Ingredients

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

Syrup

1 cup sugar
2 tablespoons cornstarch
1 cup water
1/2 cup fresh blueberries or frozen blueberries
1/2 cup fresh raspberry or frozen raspberries
1 tablespoon butter or margarine

Directions

1
Cut bread into 1-inch cubes; place half in a greased 13x9x2" baking dish.
2
Cut cream cheese into 1-inch cubes; scatter over bread.
3
Top with berries and remaining bread.
4
In a large bowl, beat eggs.
5
Add milk and honey; mix well.
6
Pour over bread mixture.
7
Cover and chill 8 hours or overnight.
8
Remove from refrigerator 30 minutes before baking.
9
Bake, covered, at 350 degrees for 30 minutes.
10
Uncover and bake 25-30 minutes longer or until golden and center is set.
11
For syrup: In saucepan, combine sugar and cornstarch; add water.
12
Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
13
Stir in berries; reduce heat.
14
Simmer for 8-10 minutes or until blueberries have burst.
15
Stir in butter until melted.
16
Serve over french toast.

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Featured Reviews for This Recipe

From: Sydney Mike

On Oct 19, 2008

Was able to get fresh berries for this OUTSTANDING FRENCH TOAST, & although I did use a winter wheat bread with crust (I'm a crust & peel person!), I did follow the recipe in every other respect, although another time I MIGHT follow Samantha's suggestion & melt the cream cheese! Thanks for AN ABSOLUTELY GREAT KEEPER! [Tagged, made & reviewed in Zaar Chef Alphabet Soup cooking game]

0 people found this review helpful

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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!

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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!!!!!!!!!!!!!!

3 people found this review helpful

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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.

2 people found this review helpful

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