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October 21, 2012, 10:30 am

Slow Cooker Crockpot Blueberry French Toast Breakfast (with homemade syrup recipe)

The links in the post below may be affiliate links. Other links on this site may contain affiliate links to products, I may earn a small commission for posting and advertising their products. Read the full disclosure

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.

INGREDIENTS

8 eggs

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

  1. In a large bowl, whisk the eggs, yogurt, sour cream, vanilla and cinnamon together. Gradually whisk in milk and maple syrup until blended.
  2. 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.
  3. 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.
  4. 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?

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October 21, 2012
Related topics:
Breakfast Slow Cooker
Written by
Heather

Reader Interactions

Comments

  1. Jenn says

    November 2, 2017 at 3:08 am

    What happens if you skip the overnight in the fridge part…. oops!

    Reply
  2. Kaelah says

    January 7, 2016 at 7:43 am

    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?

    Reply
  3. motherVB says

    May 25, 2015 at 7:36 am

    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!!!

    Reply
    • Jenny K. says

      July 30, 2015 at 8:33 am

      I just wondered did you bake this in the oven covered with foil or just uncovered? Thanks 🙂

      Reply
  4. Amy says

    February 22, 2015 at 6:12 am

    I just made this, and it turned out all mushy. Smelled good but it is a pile of mush. Disappointed 🙁

    Reply
  5. Marie says

    December 14, 2014 at 4:08 am

    Could I make this without the cream cheese?

    Reply
  6. Brianne Geiger says

    June 16, 2014 at 7:27 pm

    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?

    Reply
    • Heather Clarke says

      June 17, 2014 at 4:49 pm

      Hi Brianne – I’m not sure about the high – I would probably say no? Did you try it? How was it?

      Reply
  7. Carol says

    February 17, 2014 at 9:45 am

    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!

    Reply
  8. April @ The 21st Century Housewife says

    June 27, 2013 at 2:06 pm

    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!

    Reply
  9. Krista @ joyfulhealthyeats says

    June 27, 2013 at 7:13 am

    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!

    Reply
  10. Abby @ Just a Girl and Her Blog says

    June 26, 2013 at 5:58 pm

    This looks delicious! Pinned! I popped over from The Shabby Creek Cottage–thanks for sharing!

    ~Abby =)

    Reply
  11. SoFitSoGreen says

    January 10, 2013 at 6:44 pm

    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

    Reply
  12. Stephie says

    January 4, 2013 at 12:37 am

    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 🙁

    Reply
  13. Nicole says

    December 25, 2012 at 6:07 pm

    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.

    Reply
  14. Brooke Kingston says

    November 6, 2012 at 4:16 pm

    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!)

    Reply
    • Heather says

      November 6, 2012 at 4:35 pm

      Yay! So excited that it was a hit Brooke!

      Reply
  15. Karrie says

    October 22, 2012 at 10:51 am

    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.

    Reply
  16. Leah says

    October 22, 2012 at 6:52 am

    This looks amazing! Thanks for sharing. I can’t wait to try this!

    Reply

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