SLOW-COOKED BLUEBERRY FRENCH TOAST
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
Provided by Taste of Home
Time 3h30m
Yield 12 servings (2 cups syrup).
Number Of Ingredients 17
Steps:
- In a large bowl, whisk eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended., 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., 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., 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 : Calories 390 calories, Fat 17g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 371mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.
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skshohan hosen
[email protected]Not a fan of the slow-cooking method. The bread was a bit too soggy for my taste.
Haleigh Roopnarine
[email protected]I've tried many blueberry French toast recipes, but this one is by far the best. The slow-cooking method makes all the difference.
Elizabeth McLaughlin
[email protected]Great recipe! Will definitely make it again.
Wyatt Johansen
[email protected]Easy to follow recipe that resulted in a delicious and visually appealing breakfast. My family loved it!
James Chikoore
[email protected]This blueberry French toast was a delightful treat! The blueberries added a burst of sweetness and color to the classic dish. The slow-cooking method ensured that the bread was tender and evenly cooked.