Breakfast

Instructions

1. Preheat oven to 375 degrees.
2. Cut bread into 1-2 inch cubes and place bread cubes on a baking sheet and toast in a hot oven until golden brown. Remove from oven.
3. In a large bowl, whisk together eggs, milk, yogurt, maple syrup, vanilla and cinnamon.
4. Add in the toasted bread cubes and frozen raspberries and combine with the egg mixture.
5. Cover the bottom and sides of the slow-cooker with nonstick cooking spray.
6. Pour the bread /egg mixture into the slow-cooker and dot the top with butter.
7. Cook on high for 3 hours.
8. Serve with a dollop of plain yogurt or Razz Crush.