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 mushrooms, onion and bell pepper.
Combine vegetables, crushed tomatoes, Italian seasoning, broth and tomato paste in slow cooker.
In a bowl, mix ground pork with salt and pepper. Shape pork into marble sized balls..
Gently stir meatballs into soup mixture. Cover and cook on LOW for 6-7 hours.
Serve in bowls. Top with shredded cheese (optional).
