Directions:
- 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 near 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. Yield: 12 servings (2 cups syrup).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.22 Kcal (1604 kJ) | ||
| Calories from fat | 137.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.29g | 24% | |
|---|---|---|---|
| Cholesterol | 146.8mg | 49% | |
| Sodium | 346.66mg | 14% | |
| Potassium | 236.12mg | 5% | |
| Total Carbs | 51.29g | 17% | |
| Sugars | 27.92g | 112% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 11.24g | 22% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 122mg | 12% | |
| Amount Per 100 g | |||
| Calories | 175.62 Kcal (735 kJ) | ||
| Calories from fat | 63.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 24% | |
|---|---|---|---|
| Cholesterol | 67.27mg | 49% | |
| Sodium | 158.87mg | 14% | |
| Potassium | 108.21mg | 5% | |
| Total Carbs | 23.51g | 17% | |
| Sugars | 12.79g | 112% | |
| Dietary Fiber | 0.77g | 7% | |
| Protein | 5.15g | 22% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1mg | 12% | |
| Calcium | 55.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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