MENU
JOIN
Blueberry French Toast Blueberry French Toast
Slow-Cooked Apple Cinnamon French Toast Slow-Cooked Apple Cinnamon French Toast
Cranberry Cream Cheese French Toast Cranberry Cream Cheese French Toast
Savory French Toast Bake Savory French Toast Bake
Baked French Toast Baked French Toast
Baked Blueberry-Mascarpone French Toast Baked Blueberry-Mascarpone French Toast
Strawberry-Banana French Toast Strawberry-Banana French Toast
Baked Banana French Toast Baked Banana French Toast
Brioche French Toast Brioche French Toast
Berry-Stuffed French Toast Berry-Stuffed French Toast
Blueberry Muffin French Toast Blueberry Muffin French Toast
Raspberry Coconut French Toast Slow-Cooker Style Raspberry Coconut French Toast Slow-Cooker Style
Raspberry-Cinnamon French Toast Raspberry-Cinnamon French Toast
Slow-Cooked Blueberry Grunt Slow-Cooked Blueberry Grunt
Baked French Toast with Blueberry Sauce Baked French Toast with Blueberry Sauce
Make-Ahead Blueberry French Toast Casserole Make-Ahead Blueberry French Toast Casserole
Nutty French Toast Nutty French Toast
Blueberry-Stuffed French Toast Blueberry-Stuffed French Toast
Pressure-Cooker Cinnamon Blueberry French Toast Pressure-Cooker Cinnamon Blueberry French Toast
Blueberry Quick Bread Blueberry Quick Bread

Slow-Cooked Blueberry French Toast

4.7 | 10 Reviews
Total Time:Prep: 30 min. + chilling Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Elizabeth Lorenz, Peru, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 19, 2023

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

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.
TEST KITCHEN APPROVED

Slow-Cooked Blueberry French Toast

Contest Winner
4.7 | 10 Reviews Add your review
Yield:12 servings (2 cups syrup)
Prep:30 min
Cook:3 hours
Save Saved Saving print

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
Text Ingredients
Shop Recipe

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 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.

Nutrition 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.
Loading Popular in the Community
Loading Reviews