Breakfast
Slow Cooker Blueberry French Toast
This delightful Slow Cooker Blueberry French Toast is perfect for breakfast, brunch, or an evening meal. It's a rich combination of eggs, blueberries, and cream cheese that creates a deliciously indulgent dish.
Written byJenn Bare
Method
Step by step
- 01
In a large bowl, whisk the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended.
- 02
Place half of the bread in a greased 5 or 6 quart slow cooker; layer with half of the blueberries, cream cheese and egg mixture. Repeat layers.
- 03
Cover and refrigerate overnight.
- 04
Remove from the refrigerator 30 minutes before cooking.
- 05
Cover. Cook on Low for 3 – 4 hours or until a knife inserted in French toast comes out clean.
- 06
For syrup, in a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add 1/4 cup blueberries. Bring to a boil; cook and stir until the berries pop, about 3 minutes. Remove from the heat; stir in the lemon juice, butter and remaining berries.
Tagged
Originally published on getcrocked.com.
Adapt this recipe
Cook it in a different appliance
This recipe is written for a Slow Cooker. Pick another appliance and we'll re-time and re-write the method for you.
Reader ratings
No ratings yet
About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
Read her story →