Slow Cooked 3 Berries French Toast Casserole
By :Instant Brands Culinary Team
French Toast Casserole
French Toast Casserole
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Course Breakfast
Cuisine American, European
Difficulty Medium
Browse Category Breakfast
Diet Vegetarian
Cooking Technique Sauté, Slow Cook
Main Ingredient Berries, French bread
Servings
Ingredients
For the french toast
  • 8 large eggs
  • 1/2 cup plain or natural yogurt
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup milk
  • 1/2 cup maple syrup
  • 1 loaf French bread cubed
  • 2 cups frozen berries blueberries, strawberries, raspberries
  • 12 oz cream cheese
For the syrup
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup cold water
  • 3/4 cup frozen blueberries divided
  • Cooking spray oil
  • 1 tbsp unsalted butter
  • 1 tbsp lemon juice
  • Cooking spray oil
Course Breakfast
Cuisine American, European
Difficulty Medium
Browse Category Breakfast
Diet Vegetarian
Cooking Technique Sauté, Slow Cook
Main Ingredient Berries, French bread
Servings
Ingredients
For the french toast
  • 8 large eggs
  • 1/2 cup plain or natural yogurt
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup milk
  • 1/2 cup maple syrup
  • 1 loaf French bread cubed
  • 2 cups frozen berries blueberries, strawberries, raspberries
  • 12 oz cream cheese
For the syrup
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup cold water
  • 3/4 cup frozen blueberries divided
  • Cooking spray oil
  • 1 tbsp unsalted butter
  • 1 tbsp lemon juice
  • Cooking spray oil
French Toast Casserole
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Place into the inner pot the sugar and cornstarch stir in water until smooth. Stir in 1/4 cup of the frozen blueberries.
  2. Select SAUTE-High, set the time for 30 minutes and press START. Bring the syrup to a boil, cook for about 3 minutes.
  3. Press CANCEL to turn off sauté. Remove the Inner Pot from the base and add in the butter, lemon juice, and remaining blueberries. Transfer to a small bowl set aside.
  4. Rinse and dry the Inner Pot.
  5. In a large bowl, whisk eggs, yogurt, sour cream, vanilla, and cinnamon. Gradually whisk in milk and maple syrup until blended.
  6. Grease the Inner Pot with cooking oil spray and place half of the French bread at the bottom of the Inner Pot, layer with half of the frozen berries, cream cheese and egg mixture. Repeat layers. Refrigerate, covered, overnight.
  7. Remove from refrigerator 30 minutes before cooking. Put it back into the base.
  8. Select SLOW COOK-HIGH and set the time to 4 hours. Press START. Close the lid and set to VENT.
  9. When cooking time is finished, carefully open the lid.
  10. Serve, drizzle with the syrup and enjoy!
Recipe Notes

Optional: Garnish with fresh berries!