Slow Cooker Blueberry French Toast

Ingredients:
8 eggs
1/2 cup plain yogurt
1/3 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup 2% milk
1/3 cup maple syrup
1 loaf (1 lb.) French bread, cubed
1 1/2 cup fresh or frozen blueberries
12 oz. cream cheese, cubed

Blueberry Syrup:
1 cup sugar
2 Tablespoon cornstarch
1 cup cold water
3/4 cup fresh or frozen blueberries, thawed and divided
1 Tablespoon lemon juice
1 Tablespoon butter

Directions:
In a large bowl, whisk 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. Cook on low for 3-4 hours or until a knife inserted in French toast comes out clean.

For Blueberry Syrup:
In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add 1/4 cup 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 to pour over French toast.

Found at http://www.getcrocked.com/2012/09/12/crock-pot-blueberry-french-toast/