I've been making this for years for Christmas Day breakfast and my whole family loves it. It wouldn't be Christmas without it. :) Definitely cut the bread and the cream cheese into smaller chunks though.
I also use challah bread!!! I dry the bread out for a couple of hours before pouring the creamm mixture over it. It makes sure the flavor is spread throughout.
i have only read reviews - not made this but perhaps cream cheese would melt better if it were regular cream chess not low fat.??
I took a tip from the poster below and used blackberry jam instead of blueberry. But then, after I spread the melted jam syrup, I laid down a layer of frozen blueberries that took it to the next level. When the guests cut in they get the melted cheese ADD big blueberries!
This has become a family favorite. I just made it for about the 3rd time. I have had no issues cooking it as is, I use a sweet Italian loaf my local Kroger makes. It's a nice dense bread and adds some additional sweetness. If you aren't crazy about cream cheese you can easily reduce or eliminate it. I find it gets pretty melty, but even cut small the chunks will it melt, just soften.
Would it help to use whipped cream cheese? Just asking before I run to the store. Thanks!
I followed the recipe the first time and since then I've used Cuban bread and reduced fat cream cheese. They each worked just fine. My "Sew Sisters" love this and we have it every year at our Christmas Brunch. It's like having dessert for breakfast and that's a treat, so I make this for special occasions.
My store didn't have French bread so I used challah bread and it worked really well. The cream cheese definitely needs to be cut up into smaller pieces. I also made it about an hour before it needed to go into the oven so it was only in the fridge for under an hour and turned out great. Oven needs to be at 425; I turned it up for the last 10 minutes to 450 and it was nice and firm when I took it out
fantastic! super easy and absolutely delicious. next time i plan to try the strawberry jam. great to make the night before. perfect with company.
I made this with strawberry preserves and it was amazing! The entire family loved it. I will cut the cream cheese in smaller chunks next time. They don't melt down very well. I don't mind the warm, gooey pieces, but it was a little much for the kids.
Make sure you cook it on 425... NOT 325!
Delish! I get the seedless blackberry jam. I like to add more egg mixture, either 1 1/2 times or double to make it softer. Be sure to cook it longer when you do, until bubbling along the sides of dish and looks firm in the middle. I find it sweet enough and don't serve syrup or whipped cream with it. I've taken this several times to breakfast and brunch events and it's always a big hit. One reviewer was disappointed the cream cheese didn't melt. Cut it into smaller cubes and distribute well. The small pockets of cream cheese are delicious. Was suggested to cook at 425 not 325. Will have to try that.
This was very disappointing, It was very soggy even though I baked it much longer than what was suggested, and the cream cheese cubes didn't melt. Won't be making this again.
I thought the cream cheese was too strong in this recipe. I would make this again but reduce the amount of cream cheese.
Super easy, very, very tasty. I served with fresh blackberries and syrup. It was wonderful!!! I will definitely make again!
I had this at a friend's brunch and it was so delicious! It tasted just like a cinnamon roll, with unique flavor from the blackberry jam and cream cheese. I asked for a copy of the recipe and have now passed it on to my family and plan to make it for the holidays! Easily prepared ahead of time and baked the morning of...perfect!
so easy and delicious! definitely use French bread for best results (it adds great texture); for additional taste, add in 1/3 cup toasted almonds if desired. I did substitute whole milk in place of the 1/2 and 1/2 and had successful results. enjoy!