Ingredients
8 large eggs1/2 cup plain yogurt1/3 cup sour cream1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1 cup 2% milk1/3 cup maple syrup1 loaf (1 pound) French bread, cubed1-1/2 cups fresh or frozen blueberries12 ounces cream cheese, cubedBLUEBERRY SYRUP:1 cup sugar2 tablespoons cornstarch1 cup cold water3/4 cup fresh or frozen blueberries, divided1 tablespoon butter1 tablespoon lemon juice
Preparation
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.
