A week ago Sunday we had this masterpiece for Sunday brunch – Slow Cooker Blueberry French Toast. It not only made the house smell amazing but it was a very delicious breakfast. This would be best made when you have company over – because it makes 12 servings and it is very, very rich, so a little bit goes a long way.
1/2 cup plain yogurt
1/3 cup sour cream
1 teaspoon Vanilla extract
1/2 teaspoon ground cinnamon
1 cup 2% milk
1/3 cup maple syrup
1 loaf (1 pound) French bread, cubed
1 1/2 cup fresh or frozen blueberries
12 ounces cream cheese, cubed
HOW TO PREPARE
- In a large bowl, whisk the eggs, yogurt, sour cream, vanilla and cinnamon together. Gradually whisk in milk and maple syrup until blended.
- Place half the bread in a greased 5- or 6-quart slow cooker (we used coconut oil to grease pan), layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Cover and refrigerate overnight.
- Remove from fridge about 30 minutes before cooking. Cover and cook on low for 3-4 hours or until a knife is inserted into French toast and it comes out clean.
- Enjoy. We didn’t even put syrup on ours.
BLUEBERRY SYRUP RECIPE AND INSTRUCTIONS
We didn’t personally make this part of the recipe, but it sounds delicious!
1 cup sugar
2 tablespoons cornstarch
1 cup cold water
3/4 cup fresh or frozen blueberries, thawed, divided
1 tablespoon lemon juice
1 tablespoon butter
For the syrup – in a small saucepan combine sugar and constarch; stir in water until smooth. Add 1/4 cup blueberries. Bring to a boil; cook and stir until the berries pop, about 3 minutes. Remove from heat; stire in lemon juice, butter and remaining berries. Serve with french toast!
This recipe was sent in by Robyn as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!
Here are other Slow Cooker Crockpot recipes we’ve recently posted:
- Slow Cooker Strawberry Applesauce recipe
- Slow Cooker Pork Roast with Apples recipe
- Slow Cooker Turkey Chili with Pumpkin recipe (you can’t taste the pumpkin!)
- Slow Cooker Chicken Santa Fe recipe
- Slow Cooker Breakfast – Overnight Pumpkin Pie Steel-Cut Oats
- Slow Cooker Chicken and Dumpling Soup recipe
See Amazon’s best selling slow cookers and Crockpots here
What’s your favorite kind of french toast? Have you ever made french toast in the slow cooker before?
What happens if you skip the overnight in the fridge part…. oops!
I always have trouble printing your recipes from this site. I always have to cut and paste. When i try to pinterest them they only just say the picture with no recipe. Any suggestions?
This recipie is delicious!!! I was a little nervous after reading the two people’s reviews that had “mush”, so I baked it in a 9×13″ pan at 350 for an hour. It turned out beautifully! The sauce was wonderful as well. I can’t wait to make it again…next time I may use raspberries instead of blueberries…mmm!!!
Jenny K. says
I just wondered did you bake this in the oven covered with foil or just uncovered? Thanks 🙂
I just made this, and it turned out all mushy. Smelled good but it is a pile of mush. Disappointed 🙁
Could I make this without the cream cheese?
Brianne Geiger says
Hey Heather! It’s in the fridge as we speak! I only had 1 percent milk so I hope it will be ok! I was curious if it’s okay to put it on high for half the time? Or do you think it needs to be on low?
Heather Clarke says
Hi Brianne – I’m not sure about the high – I would probably say no? Did you try it? How was it?
I just made this for our annual Valentine’s Day Brunch. The crock pot was an excellent idea for a dish like this because my oven was already full with 2 egg bakes and some ham. The blueberry syrup is excellent – don’t skip it! I used just an 8 oz. pkg of cream cheese, which was plenty, and substituted Chobani vanilla greek yogurt for plain. The recipe makes a lot, but I poured the syrup over the top and refrigerated the leftovers. Still great reheated in the microwave the next day. My hubby turned the crock pot on a little too early, so it cooked for about 4.5 hours. It got a little dark and crusty on the outer edge, but still tasty. Thanks for an excellent recipe – I will be making this again!
April @ The 21st Century Housewife says
I’ve made a similar casserole, but never in the slow cooker. What a convenient method! Your Blueberry French Toast Breakfast sounds delicious – with or without the yummy syrup!
Krista @ joyfulhealthyeats says
YUM! I have never tried making french toast in a crockpot. What a great idea! Definitely gonna try this, and love that you added blueberries to it!
Abby @ Just a Girl and Her Blog says
This looks delicious! Pinned! I popped over from The Shabby Creek Cottage–thanks for sharing!
OMG I know some people around here that would be seriously happy if I made this for them…just got a crockpot and this is the best recipe I’ve seen yet!
love the blog 🙂
Fellow fittie and foodie over at SoFitandSoGreen.blogspot.com
Is it weird that it turned out almost soggy?? I even had to fry it up in a pan, which minorly helped. I found it inedible! Yet my other recipes turn out great in my CP! Majorly bummed 🙁
I made this today and there were things I liked and disliked about it. I thought there was too much cream cheese. I didn’t ‘get’ the taste of the clumped pieces of cream cheese on top. Next time I make it I’m going to try to whisk the cream cheese into the egg mixture some how.
I definitely think using the french bread is a must, and the blueberries were a yummy addition. We enjoyed ours with regular bottled maple syrup. Overall, it was good.
Thank you for this recipe! We will adapt it to our tastes a little more.
Brooke Kingston says
Heather, this recipe is fabulous! I made it this morning for my MOPS group using one cinnamon swirl bread I had in the freezer. It was to-die-for delicious and so easy to make! Thank you for making me a hero at church today…this recipe is a keeper! (Oh, and I made the syrup…heavenly!)
Yay! So excited that it was a hit Brooke!
Seriously Heather, my mouth is watering! I love your pictures, they are beautiful. I can’t wait to try this recipe, thanks for sharing! And thanks Robyn too.
This looks amazing! Thanks for sharing. I can’t wait to try this!