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Slow-Cooked Blueberry French Toast

Prepare this French toast the day before, and the next morning the perfect brunch will be ready and waiting for you
Blueberry French Toast


French toast baked in a slow-cooker and topped with blueberry syrup is a truly fabulous way to start your day.

This recipe is courtesy of Taste of Home.


For the French toast:

  • 8 large eggs
  • 1/2 Cup yogurt
  • 1/3 Cup sour cream
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon ground cinnamon
  • 1 Cup milk
  • 1/3 Cup maple syrup
  • 1 Pound French bread, cubed
  • 1 1/2 Cup blueberries
  • 12 Ounces cream cheese, cubed

For the blueberry syrup:

  • 1 Cup sugar
  • 2 Tablespoons cornstarch
  • 1 Cup cold water
  • 3/4 Cups blueberries
  • 1 Tablespoon butter
  • 1 Tablespoon lemon juice


For the French toast:

In a large bowl, whisk eggs, yogurt, sour cream, vanilla, and cinnamon together. Gradually whisk in the milk and maple syrup until blended.

Place half of the bread in a greased slow cooker, and layer with half the blueberries, half the cream cheese, and half the egg mixture. Repeat the layers. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before cooking. Cook on low for 3-4 hours until a knife inserted near the center comes out clean. 

For the blueberry syrup:

In a small saucepan, mix the sugar and cornstarch together. Stir in the water until smooth. Stir in ¼ cup blueberries. Bring to a boil. Cook and stir until the berries pop, about 3 minutes. Remove from the heat. Stir in the butter, lemon juice, and remaining berries.

Serve the French toast warm with the blueberry syrup drizzled on top.