Blueberry Cinnamon French Toast Stack
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Blueberry Cinnamon French Toast Stack

Blueberry Cinnamon French Toast Stack

Serves 2 | with Streaky Bacon

Get stacking with this decadent cinnamon french toast breakfast. With candied bacon and blueberries, this is a meal to remember!

Egg(s) not included
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time15 minutes


serving amount

125 grams


50.03 grams

Caster Sugar

6 rasher(s)

British Streaky Bacon

4 sachet(s)

Ground Cinnamon

150 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

Not included in your delivery

1 tbsp


1 unit(s)


10 grams



Nutritional information

Energy (kJ)3149 kJ
Energy (kcal)753 kcal
Fat43.2 g
of which saturates22.9 g
Carbohydrate68.2 g
of which sugars37 g
Protein20.2 g
Salt2.26 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Paper
Baking Tray
Small sauce pan


Make the Blueberry Sauce

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) In a small saucepan, combine the blueberries, 1 tbsp of water and 25g of the caster sugar. Stir on medium heat, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins. Set aside to cool.

c) Meanwhile, lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

Soak the Buns

a) In the meantime, in a large bowl, mix 25g of the caster sugar with the cinnamon and a pinch of salt. TIP: Keep the remaining caster sugar for another recipe.

b) Stir in two thirds of the creme fraiche and the egg (see pantry for amount).

c) Halve the burger buns, then soak each bun half in the cinnamon creme fraiche mixture.

Fry the French Toast

a) Melt the butter (see pantry for amount) in a large frying pan on medium-high heat.

b) Once hot, fry the creme fraiche soaked burger buns until golden, 3-4 mins on each side.

c) Stack 2 pieces of French toast on each serving plate, then top with the blueberry sauce and a drizzle of the remaining creme fraiche. Top with 3 rashers of bacon per stack to finish.