I can never follow a recipe without wanting to tweak it myself. I used 6 slices of a french toast bread from the bakery, and six slices of wheat. Next time I'm going to do 12 slices on French toast bread. The other thing is the cream cheese I wasn't a fan of how it kind of stays lumpy I thought it was going to kind of ooze all over the whole mixture and blend in a little bit but it didn't. Still with that said it was very tasty. I would change the blueberry syrup to just a blueberry store-bought syrup, it was a little easier. The reason I say that is I'm trying to tweak this for a camping trip this summer and just eliminates a few steps. I used both the syrup that you make in the recipe and I used blueberry syrup which was perfect for what I'm thinking. All in all this was a fun recipe will feed probably feed 6 to 10 people depending on portions. We like to have a lot of options at Camp breakfast so I'm leaning more towards enough for 8. I think this could be a little bit kid friendly as far as helping make it. The bread doesn't necessarily need to be cut with a sharp knife it could be ripped apart, so younger kids can help. And the rest of it some of the older kids could help if everybody likes to do a group breakfast thing. A side note I chilled it for 24 hours I would like to make the next one in less time because if we go camping we're not going to have a fridge available for 24 hours going to have a cooler and I'm thinking maybe the night before and then putting it in a cooler more like 8 to 10 hrs. Last thought, maybe swapping Yogurt for the cream cheese such as greek vanilla, or even more blueberry!
