Blueberry French Toast


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Start this sweet breakfast the night before and simply pop it in the oven in the morning.

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  • 16 slices of bread
  • 1 pkg. cream cheese
  • 1 pt. blueberries
  • 3 C. milk
  • 3 beaten eggs
  • 1 tsp vanilla
  • 1/4 C. sugar
  • 1/3 C. maple syrup
  • 1 C. water
  • 1 C. sugar
  • 2 Tbs. cornstarch

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Butter large pan. Spread cream cheese on one side of 6 bread slices. Lay them face up covering the bottom of the dish. Take 10 slices of bread and cut into cubes, set aside. Sprinkle 1 C. of blueberries over the bread slices. Cover with the bread cubes. In a large measuring cup, combine milk, eggs, vanilla, 1/4 C. sugar and syrup. Pour over top of bread mixture, making sure you coat all the bread. Cover and set in the fridge over night. Next morning, preheat oven to 350 F (175C). Mix 1/4 tsp. of nutmeg and an additional 1/4 C. of sugar together and sprinkle over the top of bread mixture. Cover with tin foil and bake 30 min. Remove foil and bake another 30 min. For the sauce, bring to a boil the water, cornstarch and the 1 C. of sugar. Simmer for 3 min. until thickens. Add the remaining blueberries and 1 Tbs. of margarine. Bring to a boil again, stir until thickens. Serve over French Toast. 

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