Slow-Cooked Blueberry French Toast
TOTAL TIME: Prep: 30 min. + chilling Cook: 3 hours
YIELD: 12 servings (2 cups syrup).
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
Ingredients
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8 large eggs
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1/2 cup plain yogurt
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1/3 cup sour cream
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1 cup 2% milk
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1/3 cup maple syrup
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1 loaf (1 pound) French bread, cubed
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1-1/2 cups fresh or frozen blueberries
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12 ounces cream cheese, cubed
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BLUEBERRY SYRUP:
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1 cup sugar
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2 tablespoons cornstarch
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1 cup cold water
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3/4 cup fresh or frozen blueberries, divided
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1 tablespoon butter
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1 tablespoon lemon juice
Directions
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1.
In a large bowl, whisk eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended.
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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.
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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.
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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.
Nutrition Facts
1 cup with about 2 tablespoons sauce: 390 calories, 17g fat (9g saturated fat), 182mg cholesterol, 371mg sodium, 49g carbohydrate (28g sugars, 2g fiber), 12g protein.
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