Slow-Cooked Blueberry French Toast |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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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 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 butter |
1 tablespoon lemon juice |
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 near 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. Yield: 12 servings (2 cups syrup).
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