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Slow-Cooked Blueberry French Toast

 Slow-Cooked Blueberry French Toast
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
12 ServingsPrep: 30 min. + chilling Cook: 3 hours

Ingredients

  • 8 Eggland's Best 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

Directions

  • 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

2 of 2

Slow-Cooked Blueberry French Toast (continued)

Directions (continued)

  • 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).
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.