1/2 C plain yogurt
1/3 C sour cream
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 C 2% milk
1/3 C maple syrup
1 loaf (1 pound) French bread, cubed
1 1/2 C fresh or frozen blueberries
12 oz. cream cheese, cubed
1 C sugar
2 T cornstarch
1 C cold water
3/4 fresh or frozen blueberries, thawed, divided
1 T lemon juice
1 T butter
In a large bowl, whish the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended.
Place half of the bread in a greased 5 or 6 quart slow cooker, layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before cooking. Cover and cook on low for 3-4 hours or until a knife inserted in French toast comes out clean.
For syrup, in a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add 1/4 C blueberries. Bring to a boil; cook and stir until the berries pop, about 3 minutes. Remove from the heat; stir in the lemon juice, butter and remaining berries. Serve warm with French toast.