Slow Cooker Blueberry Overnight French Toast
The slow cooker french toast recipe you've been dreaming of!
If you're in search of a decadent slow cooker breakfast casserole, you'll love this recipe for Slow Cooker Blueberry Overnight French Toast. It's made with blueberries, brown sugar, and cinnamon and topped with warm, golden syrup -- what more can you ask for in sweet breakfast? This moist and fluffy French toast casserole is made all the more sweeter and scrumptious with the addition of vanilla. Refrigerate the batter overnight, pour it in your slow cooker when you wake up, and cook it in the morning. You can even substitute another fruit for blueberries if you prefer another flavor. This is a yummy slow cooker breakfast treat that everyone will devour in minutes!
Preparation Time10 min
Slow Cooker Time LOW4 hr
- 1 cup lightly packed brown sugar
- 1/4 cup melted butter
- 1 teaspoon cinnamon
- 12 slices bread (see note)
- 1 1/2 cup blueberries, either fresh or frozen
- 5 eggs
- 1 1/2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon salt
- Maple syrup and fresh blueberries for garnish
In a small bowl, mix the brown sugar, butter and cinnamon to a paste.
Spray the slow cooker insert with cooking spray and sprinkle about 1/3 of the brown sugar mixture into the bottom of it. Use the rest to spread evenly on all of the bread slices.
Layer half the bread into the slow cooker, cutting or tearing it to fit, and sprinkle all of the blueberries on top. Layer the remaining bread on top in a slightly overlapping pattern.
In a large mixing bowl, combine eggs, milk, vanilla and salt and whisk to completely mix. Gently pour over the bread layers and press the bread down to submerge it in the milk and egg mixture. Cover and refrigerate overnight or for at least 2 hours.
When ready to cook, place the insert into the slow cooker and set it to LOW heat for 4 hours.
Serve with warm maple syrup and a garnish of fresh blueberries.
Make this recipe in a slow cooker with a removable insert.
A firm sandwich bread works best, but you may substitute whatever bread you have available. This is a good place to use up bread which is no longer fresh as that will hold together best in this dish. If you use a baguette, cut it into ½ inch slices and use about 20 slices.
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