A week ago Sunday we had this masterpiece for Sunday brunch – Slow Cooker Blueberry French Toast. It not only made the house smell amazing but it was a very delicious breakfast. This would be best made when you have company over – because it makes 12 servings and it is very, very rich, so a little bit goes a long way.
Slow Cooker Blueberry French Toast
Author: Heather
Recipe type: Breakfast
Ingredients
- 8 eggs
- ½ cup plain yogurt
- ⅓ cup sour cream
- 1 teaspoon Vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup 2% milk
- ⅓ cup maple syrup
- 1 loaf (1 pound) French bread, cubed
- 1½ cup fresh or frozen blueberries
- 12 ounces cream cheese, cubed
Instructions
- In a large bowl, whisk the eggs, yogurt, sour cream, vanilla and cinnamon together. Gradually whisk in milk and maple syrup until blended.
- Place half the bread in a greased 5- or 6-quart slow cooker (we used coconut oil to grease pan), layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Cover and refrigerate overnight.
- Remove from fridge about 30 minutes before cooking. Cover and cook on low for 3-4 hours or until a knife is inserted into French toast and it comes out clean.
- Enjoy. We didn’t even put syrup on ours.
Blueberry Syrup
Author: Heather
Recipe type: Breakfast
Ingredients
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- ¾ cup fresh or frozen blueberries, thawed, divided
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- In a small saucepan combine sugar and constarch; stir in water until smooth.
- Add ¼ cup blueberries.
- Bring to a boil; cook and stir until the berries pop, about 3 minutes. Remove from heat; stir in lemon juice, butter and remaining berries.
- Serve with french toast!
What’s your favorite kind of french toast? Have you ever made french toast in the slow cooker before?
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