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Blueberry French Toast

by Kahnita Wilkerson featured in Slow Cooker Breakfasts 4 Ways

Ingredients

for 8 servings

  • ½ loaf whole wheat bread
  • 1 ½ cups
    frozen blueberry (150 g)
  • 6 eggs
  • 1 tablespoon
    maple syrup
  • 2 tablespoons
    coconut oil, melted
  • 1 tablespoon
    vanilla extract
  • 1 teaspoon
    cinnamon
  • 1 lemon, zested
  • 2 cups
    milk, or milk alternative (470 mL)
  • maple syrup, to serve
  • powdered sugar, to serve

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Preparation

  1. Slice bread into quarters and layer on bottom of a greased slow cooker.
  2. Top with blueberries.
  3. In a large bowl or measuring cup, whisk together eggs, maple syrup, coconut oil, vanilla extract, cinnamon, lemon zest, and milk.
  4. Pour mixture over bread and stir.
  5. Cook on low 7-8 hours.
  6. Carefully remove lid and serve with maple syrup and powdered sugar.
  7. Enjoy!
 

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