Crockpot Stuffed French Toast

• 8 cups Cubed Day Old Bread
• 2 cups Frozen Berries
• 8 ounces, weight Cream Cheese, Cubed
• 7 Eggs
• 1- 1/2 cup Milk
• 13 cups Sugar (I Use Coconut Sugar)
• 13 cups Plain Yogurt
• 2 teaspoons Vanilla Extract
• 1/2 teaspoons Maple Extract
• 1 teaspoon Cinnamon
• Maple Syrup, To Serve

1. 1.
2. Sprinkle half of bread cubes in the bottom of a greased 5-quart crock (make sure you use one that you can remove from the crockpot because youll put the crock in the fridge overnight).
3. 2.
4. Layer with half of berries and half of the cream cheese.
5. Repeat layers.
6. 3.
7. Combine eggs, milk, sugar, yogurt, extracts and cinnamon in a medium sized bowl.
8. Whisk well.
9. 4.
10. Pour egg mixture over all and press down with spatula to coat all of the pieces of bread.
11. 5.
12. Refrigerate overnight.
13. 6.
14. Pull the crock out of the fridge a few minutes before you are ready to start it.
15. Then cook on high for 2-3 hours or until set in the middle.
16. Scoop some out of the middle to check for doneness; if not done, return to crock and cook another 30 minutes.
17. Check again.
18. It will still be very moist because of the berries.
19. 7.
20. Serve hot with maple syrup.

bread, frozen berries, weight cream cheese, eggs, milk, sugar, yogurt, vanilla, maple, cinnamon, maple syrup

Taken from tastykitchen.com/recipes/main-courses/crockpot-stuffed-french-toast/ (may not work)