Cinnamon French Toast with Blueberry Sauce

French toast is the perfect brunch meal. It can use up all of the old odds and ends of bread you have stashed away in the back corner of your freezer or cupboard and transform them into a sweet custardy delight. We put dual-cooking zones of Suvie to good use in the recipe by cooking a simple blueberry sauce on one side and the French toast on the other. You can substitute blueberries with any of your favorite frozen fruits to make this sauce or even a combination of multiple. The other great thing about this recipe is that it’s at its best when you prepare it the night before and have it cook in the morning so the bread really has time to soak up all of the custard. 

Cinnamon French Toast with Blueberry Sauce

  • Servings: 4-6
  • Difficulty: 2 hours and 30 minutes
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French Toast

  • 3 eggs
  • ½ cup brown sugar
  • 2 tbsp melted butter
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 2 tsp cinnamon, divided
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 8 slices sandwich bread
  • ¼ cup granulated sugar for topping
  • ½ cup maple syrup (optional garnish)

Blueberry Sauce

  • 1lb frozen blueberries
  • ½ cup granulated sugar
  • ½ cup water
  • 2 tsp lemon juice
  • 2 tbsp cornstarch


Whisk together the eggs, brown sugar, melted butter, and vanilla extract until smooth and creamy.

Stir in the milk, 1 tsp cinnamon, nutmeg, and salt.

Cut the bread into small pieces (we did triangles but you can do squares or rip up the bread with your hands) and place in a Suvie pan.

Pour the egg mixture evenly over the bread and then press lightly to make sure the bread soaks up all of the liquid.

In a small bowl combine ½ cup granulated sugar, water, lemon juice, and cornstarch.

Add the blueberries to a Suvie pan and stir in the sugar mixture.

Insert pans into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

After the cook, remove the French toast from Suvie. Combine ¼ cup granulated sugar and 1 tsp cinnamon.

Sprinkle the cinnamon sugar in an even layer over the French toast. Return the pan to Suvie and broil carefully for 5 minutes, rotating halfway through. Watch the pan very closely as the sugar has a tendency to burn quickly. 

Remove the blueberry sauce from the pan and stir to combine. After the broil, remove the French toast and divide between plates. Top with the blueberry sauce and maple syrup.

Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.


Nutritional Information per serving (6 servings per recipe): Calories 430, Total Fat 9 g, Total Carbohydrates 77g, Total Sodium 55mg, Total Protein 10g

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5 months ago

I put this together the night before and scheduled it to be done at 9 am. The total time for the slow cook ended up at almost 2 hours for the machine to warm up? and then slow cook for an hour. It was finished at 9 am. I then added 15 minutes on bake so that the French toast fluffed up and toasted slightly on top. (I did not broil). Very delicious and a hit for the family!