30 Reviews of Blueberry Cream Cheese Stuffed Baked French Toast

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.

From: Don't Call Me Martha

On Oct 10, 2006

I made this twice this summer with fresh blueberries. It is SO GOOD! I did make a few changes to use what I had without a trip to the store. I left crusts on the bread and used a variety of partial loaves I had out, some raisen bread that was too dry to eat plain, some leftover sourdough and some regular sandwich bread. I had cream, no half and half, so used 1 cup cream and 2 cups milk. We used maple syrup instead of topping with powdered sugar. My kids loved this so much. Yesterday, I made it again using apples instead of blueberries. It too, was yummy. I used 6 cups of Granny Smith apples and sprinkled them with about 1/2 cup of sugar and 1 tsp of cinnamon. Next time I will use a softer apple as they held their texture too well and we would have liked it better a little less "crunchy". I'm also going to try it with apples and blueberries (to make my frozen winter stash of berries go farther) We'll be creating new versions of this wonderful breakfast for a very long time. Thank you so much.

From: Donna Walters

On Feb 18, 2003

Thanks for the great recipe.Due to the ice storm I decided to try something new. This recipe is the ticket. I was not able to get out for fresh berries so I used Blueberry pie filling and omitted the sugars. Perfect for a cold morning. I did take more baking time. Next time I will take it out of the frig. and let sit at room temp. for awhile. Definetly a keeper!

From: * Pamela *

On Jan 30, 2005

This was a great make ahead breakfast! I used a whole package of frozen blueberries but the package was only about 3 cups, not 6. It was still great. (I think 6 cups would have caused my batter to spill out of the pan anyway)I made my own homemade bread and french bread. I will be adding this to my "Tuesday Morning Breakfast" public cookbook, thanks for sharing!

From: chemonurse93

On Sep 1, 2007

This was really good and my coworkers loved it. I decreased the blueberries to around two cups and that was plenty, but what a great and different kind of breakfast item to take for a get together. YUM. I want to try it with strawberries. Bet that will be great, too.

From: BayLeigh Ann

On Mar 6, 2005

Yummy! This was something just a bit different for our Sunday School Breakfast. At least 10 people asked for the recipe. The next time I'll mix my blueberries with a 1/2 cup of sugar and see how that does. I thought about bringing some blueberry syrup but it truly didn't need any topping but the powdered sugar. GREAT recipe -Thanks!

From: Smokey Garguillo

On May 10, 2004

I made this for Mother's Day and it is quite good. I used California Style Complete Protein bread (low carb)instead of the French or white bread. I also used Organic cherry pie filling sweetened with cane sugar, as suggested by the other reviewer, thus eliminating the need for sugar. Healthier and more delicious each day it sits in the frig, (recipe makes alot!!).

From: Peggy Lynn

On Sep 13, 2005

This was absolutely TDF. I would have to say one of my favorite recipes on Zaar. It is a little time consuming, but it comes together very easily and the fact that it is make ahead--makes it easy on the cook. Most definately company worthy and restaurant quality. The one problem I had(frozen blueberries)was that I didnt cover some of them well enough with the cream cheese mixture and I think that they over cooked a tad(but just those few)I served this with individual ramekins of piping hot maple syrup on the plate for dipping or pouring---EXCELLENT--Thank you, PeggyLynn

From: merrilife

On Apr 11, 2005

This was a wonderful treat, although a bit too sweet to have very often! My husband and I like to make special breakfasts on Sundays, and this recipe is a keeper. I used homemade bread and didn't have enough blueberries, I think next time I will try a mix of blueberries and rasperries or strawberries. Thanks for the treat!