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This Slow Cooker Blueberry Cream Cheese French Toast Casserole is a sweet and easy breakfast made with soft bread, blueberries, cream cheese, cinnamon, and a simple brown sugar egg mixture. Everything gets layered right in the Crockpot and cooks until the bread is soft and custardy and the cream cheese is warm and creamy.
It’s a great breakfast for holidays, weekends, or anytime you want something special without spending the morning standing over the stove. If you prefer a savory breakfast, my Bacon and Egg Crockpot Casserole is another easy slow cooker option. You can also make my Tater Tot Sausage and Egg Casserole when you need something extra hearty.
Looking for more easy recipes to make family meals simpler? My Complete Cookbook Bundle includes 250+ of my favorite breakfast, slow cooker, casserole, and easy dinner recipes.
Why You’ll Love This Recipe
- Easy slow cooker breakfast: Layer everything in the Crockpot and let it cook.
- Sweet and creamy: Blueberries, brown sugar, cinnamon, and cream cheese make this feel extra special.
- Great for a crowd: One slow cooker makes enough for a family breakfast or brunch.
- Perfect for holidays: It’s an easy hands-off option for Christmas morning, Easter, or weekend guests.
If you love sweet breakfast recipes, my German Pancakes are another family favorite that uses simple ingredients.
How to Make Blueberry Cream Cheese French Toast Casserole
- In a large bowl, whisk together the milk, eggs, brown sugar, vanilla extract, and cinnamon until well combined.
- Cut the cream cheese into small cubes and cut the Italian bread into bite-sized pieces.
- Spray the inside of your slow cooker with nonstick cooking spray.
- Add half of the cubed bread to the bottom of the slow cooker.
- Layer half of the blueberries and half of the cream cheese over the bread, then pour half of the egg mixture evenly over the top.
- Repeat with the remaining bread, blueberries, cream cheese, and egg mixture.
- Cover and cook on LOW for 5–6 hours, or until the center is set.
- Once cooked, gently spread the softened cream cheese over the top.
- Serve warm with maple syrup and powdered sugar, if desired.
My Pro Tip
Tips for the Best Slow Cooker French Toast Casserole
- Cut the bread into similar-sized pieces so it cooks evenly.
- Distribute the cream cheese throughout both layers instead of placing it all in one area.
- Keep an eye on the casserole near the end of cooking since slow cookers can vary.
- Serve it warm while the center is soft and custardy.
For another easy Crockpot breakfast you can serve alongside fruit or something sweet, try my Crockpot Breakfast Potatoes.
What to Serve With French Toast Casserole
This casserole is already rich and filling, so I like keeping the rest of breakfast simple. Fresh fruit, bacon, or sausage work well alongside it. If you’re putting together a bigger brunch, my Cracker Barrel Hash Brown Casserole makes a cheesy savory option to balance the sweet French toast.
Blueberry Cream Cheese French Toast Casserole Slow Cooker
Ingredients
- 1 cup milk
- 10 eggs
- ⅔ 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
Instructions
- 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried the blueberry french toast casserole for a group breakfast and it was a huge hit! Everyone was asking me for the recipe. You can’t go wrong with this dish.
I made this for Christmas morning and it was delicious.
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.
Can you make this and freeze the left overs sounds great but it’s just me and my grandpa
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!
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.
How big was your slow cooker? I’m wanting to make this for 10-12 adults.
How big was your loaf size?
I made it last night for today, and used a 16oz (standard bakery) sized loaf. It was perfect!
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.