Prep time: 30 minutes

Cook time: 3 hours

Serves 12



8 eggs

½ cup plain yogurt

¹⁄₃ cup sour cream

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

1 cup 2% milk

¹⁄₃ cup maple syrup

1 (1-pound / 454-g) loaf French bread, cubed

1½ cups fresh or frozen blueberries

12 ounces (340 g) cream cheese, cubed

 Blueberry Syrup:

1 cup sugar

2 tablespoons cornstarch

1 cup cold water

¾ cup fresh or frozen blueberries, divided

1 tablespoon butter

1 tablespoon lemon juice



In a large bowl, whisk together eggs, yogurt, sour cream, vanilla, and cinnamon until well combined. Gradually add milk and maple syrup, continuing to whisk until the mixture is blended.

Grease a 5- or 6-quart crock pot. Place half of the bread in the bottom of the crock pot and layer with half of the blueberries, cream cheese, and egg mixture. Repeat the layers. Cover the crock pot and refrigerate overnight.

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

For the syrup, mix sugar and cornstarch in a small saucepan. Stir in water until smooth, then add ¼ cup of blueberries. Bring the mixture to a boil, stirring occasionally until the berries pop (about 3 minutes). Remove from heat and stir in butter, lemon juice, and the remaining blueberries. Serve the warm syrup with the French toast.