Tuesday, February 17, 2015

Crock Pot Blueberry French Toast with Fresh Blueberry Syrup

Crock Pot Blueberry French Toast

I found this recipe on Pinterest.  I added some extra cream cheese, using 2 full bricks, and I put cinnamon sugar on the top.  I think those changes really made this just that much better!  I also served some cinnamon sugar on the side as an additional topping.  

Here are the recipes as I made them:

8 eggs
½ cup plain yogurt
1/3 cup sour cream
1 tablespoon Vanilla extract
½ teaspoon ground cinnamon
½ cup milk
1/3 cup maple syrup
1 loaf French bread, cubed
1 ½ cups fresh or frozen blueberries
2 bricks of cream cheese cubed
1 tablespoon cinnamon
2 tablespoons sugar
In a large bowl, whisk together eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended. 
Place half of the cubed bread in a greased 5 to 6 quart slow cooker, layer with half of the blueberries, half of the egg mixture and half of the cream cheese.  Repeat layering.  Cover and refrigerate overnight.
Remove from fridge about 30 minutes before cooking.  
Cover and cook on low 3 to 4 hours or until a knife inserted in to French toast comes out clean.  Mix sugar and cinnamon and sprinkle on top before serving.
Serves 6 to 8.

Warm Blueberry Syrup

1 cup sugar
2 tablespoons corn starch
1 cup cold water
¾ cup fresh or frozen blueberries
1 tablespoon fresh lemon juice
1 tablespoon butter
In a small sauce pan, combine sugar and corn starch; stir in water and sugar until smooth.  Add ¼ blueberries.  Bring to a boil; cook and stir until the berries pop, about 3 minutes.  Remove from heat, stir in lemon juice, butter and remaining berries.  Serve warm with French toast!

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