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Slow-Cooked Blueberry French Toast Recipe

Slow-Cooked Blueberry French Toast Recipe photo by Taste of Home

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Your slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. —Elizabeth Lorenz, Peru, Indiana

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Slow-Cooked Blueberry French Toast Recipe

Prep: 30 min. + chilling Cook: 3 hours

Yield: 12 Servings

30 180 210

Ingredients

8 eggs
1/2 cup plain yogurt
1/3 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup 2% milk
1/3 cup maple syrup
1 loaf (1 pound) French bread, cubed
1-1/2 cups fresh or frozen blueberries
12 ounces cream cheese, cubed
BLUEBERRY SYRUP:
1 cup sugar
2 tablespoons cornstarch
1 cup cold water
3/4 cup fresh or frozen blueberries, thawed, divided
1 tablespoon lemon juice
1 tablespoon butter

Directions

In a large bowl, whisk the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended.
Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before cooking. Cover and cook on low for 3-4 hours or until a knife inserted in French toast comes out clean.
For syrup, in a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add 1/4 cup blueberries. Bring to a boil; cook and stir until the berries pop, about 3 minutes. Remove from the heat; stir in the lemon juice, butter and remaining berries. Serve warm with French toast. Yield: 12 servings (2 cups syrup).

Nutritional Facts 1 cup with about 2 tablespoons sauce equals 390 calories, 17 g fat (9 g saturated fat), 182 mg cholesterol, 371 mg sodium, 49 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Slow-Cooked Blueberry French Toast in Country Woman February/March 2011, p36

Keep Homemade Pancake Mix on Hand

I mix together all the dry ingredients for pancakes and store in mason jars in my pantry. When our kids want homemade pancakes, I simply combine one jar of the dry ingredients with the necessary milk and oil. This gives me the ease of a mix with the taste of homemade. —Christi Q., Springtown, Texas

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Reviews for Slow-Cooked Blueberry French Toast

Slow-Cooked Blueberry French Toast

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Reviewed on Mar. 19, 2013 by abreendre

This got rave reviews from my family,but the bottom was almost burned after 4 hrs. I will go with 3 1/2 next time

Reviewed on Feb. 25, 2012 by murrworm88

Outstanding! Got rave reviews all the way around. As I was adding the cream cheese, it seemed like a bit much so I went a little less. Everyone went back for more and were disappointed to see that it was already gone.

Reviewed on Feb. 02, 2012 by tommypoo

Made the other version for the oven once, and so I knew this would be good and save my oven for something else for the brunch I had planned! I was right!!! Our family really doesn't need that much (or any) cream cheese to make this good, but that's our tastes. I would never rate it less because of that.

Reviewed on Dec. 27, 2011 by Stacey3978

I was hesitant to try this, because I thought it would turn out really soggy since it was going to be in the refrigerator overnight. That was not the case at all...it turned out perfectly and was done in exactly 3 hours! Very rich and tasty!

Reviewed on Oct. 28, 2011 by Mcstacy84

AMAZING!

Reviewed on Jan. 14, 2011 by delorenz

Wonderful to have the work done the night before. Wonderful to serve when you have company or for holidays!