Slow Cooked 3 Berries French Toast Casserole
For the french toast
  • 8 large eggs
  • 1/2cup plain or natural yogurt
  • 1/3cup sour cream
  • 1tsp vanilla extract
  • 1/2tsp ground cinnamon
  • 1cup milk
  • 1/2cup maple syrup
  • 1 loaf French breadcubed
  • 2cups frozen berriesblueberries, strawberries, raspberries
  • 12oz cream cheese
For the syrup
  • 1cup sugar
  • 2tbsp cornstarch
  • 1cup cold water
  • 3/4cup frozen blueberriesdivided
  • Cooking spray oil
  • 1tbsp unsalted butter
  • 1tbsp lemon juice
  • Cooking spray oil
  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!