BREAKFAST, SLOW COOKER

Blueberry Cream Cheese French Toast Casserole Slow Cooker

9 comments

Blueberry Cream Cheese French Toast Casserole Slow Cooker

4 from 19 votes
Recipe by Julia Pacheco Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

5

minutes

Ingredients

  • 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!

Recipe Video

9 Comments

  1. 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.

  2. How big was your loaf size?

  3. How big was your slow cooker? I’m wanting to make this for 10-12 adults.

  4. Kimberle Branham

    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?

  5. 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!

  6. I love this recipe, I made it last night for breakfast this morning. The smell of French toast was already wacting through the house. The next time I make it instead of layering the bread and then pouring in the egg mixture I am probably going to let the bread soak into the egg mixture for about 10 minutes, stirring occasionally that way all the pieces have a chance to absorb some of the bread, as I found the bottom was very moist and casserole-y. I think it will help distribute the moisture.

  7. I made this for Christmas morning and it was delicious.

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