Slow-Cooked Blueberry French Toast

Directions

1. In a large bowl, whisk eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended.
2. 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.
3. Remove from refrigerator 30 minutes before cooking. Cook, covered, on low 3-4 hours or until a knife inserted in the center comes out clean.
4. 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.