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Slow-Cooker Triple-Berry French Toast
Slow-Cooker Triple-Berry French Toast
Photo: Liz Andrew/Styling: Erin McDowell

If you're like us, the thought of whipping up a fancy breakfast makes you want to pull the covers back over your head. We've got the ultimate solution, in the form of this berry-packed french toast. It's the perfect meal to make for a crowd, and lucky for you, it's all done in a slow-cooker. Your morning meal is about to be easier than making a pot of coffee.

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6 servings

1 loaf cubed challah bread

¾ cup sliced strawberries

¾ cup blueberries

¾ cup raspberries

5 eggs

1 cup whole milk

½ cup heavy cream

1/3 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

3 tablespoons unsalted butter

whipped cream, for serving (optional)

1. Grease the inside of the slow cooker with nonstick spray. Arrange the challah bread, strawberries, blueberries and raspberries in the slow cooker.

2. In a large bowl, whisk the eggs with the milk, heavy cream, maple syrup, vanilla extract and cinnamon to combine. Pour the mixture evenly over the bread.

3. Dot the butter evenly over the surface of the bread. Cook on high for 1½ to 2 hours. Serve immediately, with a dollop of whipped cream, if desired.

499 calories

23g fat

58g carbs

14g protein

18g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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