Blueberry Cream Cheese French Toast Casserole Slow Cooker
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
5
minutesIngredients
1 cup milk
10 eggs
2/3 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 loaf Italian bread, cut into cubes
2 cups frozen blueberries
8 oz cream cheese
Directions
- In a large bowl add the milk, eggs, brown sugar, vanilla extract, and cinnamon whisk well.
- Cut the cream cheese into 20-30 small cubes.
- Spray the bottom of the slow cooker with non-stick spray. Place half of the cubed bread on the bottom next add half of the frozen blueberries, half of the cream cheese mixture, and half of the egg mixture. Repeat for the second layer.
- Cook on LOW for 5-6 hours.
- Once cooked using a knife spread the melted cream cheese over the top of the casserole. Serve with a drizzle of maple syrup and a sprinkle of powdered sugar enjoy!
Can you tell me how many hours to cook this on high? Or if I can cook it in the oven instead and then transfer it to the crockpot for serving.
How big was your loaf size?
I made it last night for today, and used a 16oz (standard bakery) sized loaf. It was perfect!
How big was your slow cooker? I’m wanting to make this for 10-12 adults.
Hi. This looks so good. I want to double the recipe but not sure if I should use 2 crockpots or will it be ok to put in one. Have you done this in the oven?
I made this, and it does “puff” a bit as it cooks. I would say 2 crockpots for a double recipe.
Made this last night, and out turned out so good. It isn’t overly sweet, and worked fine with fresh blueberries. I think it would be great with mixed frozen berries too!