Blueberry French Toast

Course Breakfast


  • 15 slices cinnamon bread
  • 4 oz cream cheese
  • 1 cup fresh blueberries
  • 6 large eggs
  • 1 cup milk
  • 1/3 cup maple syrup


  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup water
  • 1 1/2 cups fresh blueberries
  • 1 tbsp butter


  • Place the Flexipan Sunflower Mold on the Perforated Baking Sheet. Cut crust from bread and cut bread into 1” cubes. Place in the mold. Cut cream cheese into small chunks and sprinkle on top of bread mixture. Top with 1 cup blueberries.
  • Combine eggs, milk, and maple syrup and pour over bread mixture. Cover with Octagonal bonMat and chill overnight.
  • Preheat oven to 350°F degrees. Bake for 30 minutes covered and 30 minutes uncovered (mixture needs to be set in center). Cool slightly and unmold.
  • For sauce, combine sugar, cornstarch, and water in Petite Sauce Pan. Boil until thick, and then add blueberries and butter. Simmer 3 to 5 minutes or until thick.
  • Serve over French toast. Maple syrup can be used instead of blueberry sauce.