Overnight Slow Cooker Blueberry French Toast
Assemble this delicious French toast the night before, then bake it in your slow cooker the next morning. Don't forget the blueberry syrup!
Servings: 12 servings
Calories: 244kcal
Ingredients
For the French toast
- 8 eggs
- 1/2 cup plain yogurt
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1/3 cup maple syrup
- 1 16 oz. loaf sturdy bread, such as Brioche or Challah, cubed
- 1-1/2 cups fresh or frozen blueberries
- 1 8 oz. package cream cheese, cubed
For the 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
Instructions
- In a large bowl, whisk together the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until well blended.
- Arrange half of the bread cubes in a lightly greased 6 quart slow cooker. Top with half of the blueberries, half of the cream cheese and half of the egg mixture. Repeat layers once. Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before cooking. Cook, covered, on low for 3-4 hours or until a knife inserted in the center comes out clean.
- For the syrup, combine sugar and cornstarch in a small saucepan. Whisk in water until smooth. Stir in 1/4 cup blueberries. Bring to a boil, cooking and stirring until blueberries pop and mixture thickens, 3-5 minutes.
- Remove from heat and stir in butter, lemon juice and remaining blueberries. Serve warm with French toast.
Video
Nutrition
Serving: 1g | Calories: 244kcal | Carbohydrates: 36g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 145mg | Sodium: 133mg | Fiber: 1g | Sugar: 27g