Slow Cooker Blueberry Cinnamon French Toast
In medium bowl, combine almondmilk, yogurt, syrup and eggs; salt to taste. Whisk until well combined.
Place half the bread in a 6-quart slow cooker that has been generously sprayed with cooking spray. Layer with half the blueberries, half the cream cheese and half the egg mixture; repeat layers. Cover and refrigerate overnight.
Remove from refrigerator. Cook on LOW for 3-4 hours or until knife inserted in center comes out clean.
Note: Can also be assembled in a greased 13x9-inch baking pan through step 2. Bake in a preheated 350°F oven 1 hour or until knife inserted in center comes out clean.
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