**Slow-Cooked Blueberry French Toast

by taste of home

Ingredients

• 8 large 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, 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 in 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). 

  Nutritional 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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