Slow Cooked 3 Berries French Toast Casserole


  • 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
  • 2 cups frozen berries
  • 12 oz cream cheese
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup cold water
  • 3/4 cup frozen blueberries
  • Cooking spray oil
  • 1 tbsp unsalted butter
  • 1 tbsp lemon juice
  • Cooking spray oil
  • Place into the inner pot the sugar and cornstarch stir in water until smooth. Stir in 1/4 cup of the frozen blueberries.
  • Select SAUTE-High, set the time for 30 minutes and press START. Bring the syrup to a boil, cook for about 3 minutes.
  • 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.
  • Rinse and dry the Inner Pot.
  • In a large bowl, whisk eggs, yogurt, sour cream, vanilla, and cinnamon. Gradually whisk in milk and maple syrup until blended.
  • 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.
  • Remove from refrigerator 30 minutes before cooking. Put it back into the base.
  • Select SLOW COOK-HIGH and set the time to 4 hours. Press START. Close the lid and set to VENT.
  • When cooking time is finished, carefully open the lid.
  • Serve, drizzle with the syrup and enjoy!
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