This Maple Blueberry French Toast Bake is a crowd-pleasing variation of French Toast from our cookbook, What’s for Lunch?. Instead of dipping individual slices of bread into an egg mixture and frying them, we bake up a pan full of bread cubes with a delicious maple custard mixture and blueberries. If you don’t have blueberries, substitute cranberries or diced apples, or whisk 1 cup mashed squash or pumpkin in with the egg mixture!
Wash and prepare carrots, onion, turnip, sweet potato and garlic.
Add vegetables, chicken thighs and poultry seasoning to slow cooker. Pour in broth.
Cover and cook on HIGH for 5 hours.
Remove chicken, set aside. Add noodles to slow cooker. Cook 30 minutes more or until noodles are tender.
Cut meat into bite size pieces and return to slow cooker. When noodles are cooked, stir in parsley and butter. Add salt and pepper to taste.
Serve in bowls and enjoy!
