Slow Cooker Blueberry French Toast Bake
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 6 slices day-old bread, cut into 1-inch cubes
- 1 cup fresh or frozen blueberries
- 4 large eggs
- 1 cup milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Lightly coat the inside of the slow cooker with cooking spray or butter. Add half the bread cubes in an even layer.
- Scatter half the blueberries over the bread. Repeat with the remaining bread and blueberries to form a second layer.
- In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until smooth.
- Pour the egg mixture evenly over the bread and blueberries. Press down gently with a spoon so the bread absorbs the liquid.
- Cover and cook on low for 3 to 4 hours, until the center is set and no liquid egg remains.
- Turn off the slow cooker and let the bake rest for 10 minutes before serving.
Notes
Use frozen blueberries straight from the bag if fresh ones are not available. For a richer flavor, swap half the milk for half-and-half. Leftovers keep in the refrigerator for two days and reheat well in the microwave with a splash of milk to restore moisture.
Course: Breakfast
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl