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
- 8 large 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, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- In a large bowl, whisk 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. Refrigerate, covered, overnight.
- Remove from refrigerator 30 minutes before cooking. Cook, covered, on low 3-4 hours or until a knife inserted near the center comes out clean.
- For syrup, in a small saucepan, mix sugar and cornstarch; stir in water until smooth. Stir in 1/4 cup blueberries. Bring to a boil; cook and stir until berries pop, about 3 minutes. Remove from heat; stir in butter, lemon juice and remaining berries. Serve warm with French toast. Yield: 12 servings (2 cups syrup).
Originally published as Slow-Cooked Blueberry French Toast in Country Woman February/March 2011, p36
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