Treat yourself to this amazing Crock Pot Blueberry French Toast I adapted from Gooseberry Patch’s Busy-Day Slow Cooking! This is the perfect dish to serve to company or as a weekend reward for yourself for making it through the week!
Aunt Lou here.
When Cris showed me this recipe, I knew she was a good sister! She knows that I love all things blueberries AND that I love french toast, so being the good sister that she is, she told me I might want to make it. Big sister takes care of little sister!
Crock Pot Blueberry French Toast Notes:
- While I made this in good ol’ Sir Hamilton (my 6-quart Hamilton Beach Programmable Insulated Slow Cooker), my first choice would have been Cassie (my 9×13 Casserole Crock Pot) if she hadn’t been previously engaged in a yummy recipe at the time. I could have waited to make this Crock Pot Blueberry French Toast, but I didn’t wanna. 😉
- Momma taught me the secret to her french toast (aka the best french toast ever made) a long time ago. Vanilla. Vanilla. Vanilla. While it may seem like there is a lot in this recipe, trust me. It. Is. Good.
- If your kids are anything like mine, they will be gobbling this up. So if you have kiddos running around your house, be sure to make a full batch or double batch…according to how many kids you have! Iyla was the first to try this in our house. After one bite, she was very impatient for the following ones. She did not appreciate if Mommy snuck a bite in if that meant she had to wait at all. She LOVED it! And this mommy loved that she was devouring her blueberries!
Crock Pot Blueberry French Toast
This Crock Pot Blueberry French Toast is divine!
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Servings: 6 -8 servings
Ingredients
- 1 cup brown sugar packed
- 1 1/4 teaspoon cinnamon
- 1/4 cup butter melted
- 12 slices white bread
- 1 1/2 cups fresh or frozen blueberries
- 5 eggs
- 1 1/2 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- Garnish: whipped cream additional blueberries, powdered sugar
Instructions
- Mix together your brown sugar, butter and cinnamon
- Spray your crock pot with cooking spray
- Sprinkle 1/3 of your brown sugar mixture evenly across the bottom of your crock pot
- Place 6 of your bread slices on top
- Sprinkle another 1/3 of your brown sugar mixture on top
- Put your blueberries evenly across the top
- Place your remaining bread on top
- Sprinkle the rest of your brown sugar mixture on top
- In a separate bowl, mix together your eggs,milk, vanilla and salt
- Pour evenly over everything
- Use a spoon to gently press your bread down
- Put your cover on your crock pot and refrigerate overnight
- The next morning, put your crock into your slow cooker, cover and cook on low for 3-4 hours (it is done when it is set and golden on top)
- Sever sprinkled with powdered sugar and top with a dollop of whipped cream and some blueberries
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
Affiliate links were used in this post.
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Do you think it’d be fine if I doubled the recipe?
If I needed double the amount of servings, I would make 2 batches. I am afraid doubling the recipe would leave the center not cooked enough. Enjoy!
This is so good I used a thick bread next time ill use regular but it was very good. I added some extra frozen blueberries on top before cooking. I cooked it on high for about 2 hours its perfect.
I’m so glad you enjoyed it, Cynthia!
I made this and its amazing. I made the blueberry sauce to pour over. Very good!
So glad you enjoyed it Kathy!
Do you think but will work on high for 2 hours?
I have a timing issue.
Hi Rachel!
I haven’t tried cooking this on high. If you do, watch it closely so that you can rotate it as needed and make sure your edges don’t burn. If you give it a try, let me know how it goes!
Aunt Lou
I made it for our Sunday morning breakfast and it is amazing. I had 3 layers of bread but the rest of the ingredients were the same amount as called for. I made a quick blue berry syrup to go with it. Everyone commented how good it was . This is definitely a keeper. 😊
Hi Amy!
Yay! I love it when someone tries one of our recipes and enjoys it as much as we do! Thank you so much for speaking life into me with your kind words!
~Aunt Lou
Made this for the first time yesterday, for Mother’s Day brunch. It was delicious and a big hit with everyone. Used brioche bread and went three high(11 slices) as I could not get 6 slices across.
Hi Terry!
I’m so glad it was a hit! We love it too!
~Aunt Lou
I’m making this for a large group and plan to double it. How should I adjust the cooking time?
Hi Erica!
I would use two crock pots. I’m not sure that it would get done in the middle without burning the sides if you doubled it and used a 6-quart slow cooker. You are going to be the favorite in your large group if you are serving them this! It is so yummy! Enjoy!
Aunt Lou
it looks amazing. I have all the ingredients will try it coming weekend.
Hi Amber!
It is amazing! I hope you enjoy it as much as we do! This is one of our favorites!
Aunt Lou
Can’t wait to try this. Thanks for posting.
Hi Donald!
I hope you love it as much as we do! Enjoy!
Aunt Lou
For the Crock Pot Blueberry French Toast can I freeze it after I make it. There is only one person that likes Blueberries in the household. maybe you can tell me how to make a smaller portion, I would appreciate it.
Love al the recipes that you post try to make at least one every night.
Hi Lynn!
I have not tried freezing this yet…we gobbled it up pretty quick around here. I have frozen regular french toast before with great success, but not this Crock Pot Blueberry French Toast. If you give it a try, let me know how it turns out! Enjoy!
Aunt Lou
This…is…fabulous!! Okay, so I didn’t follow the recipe exactly. I used cubed brioche instead of sliced bread and only half of what the recipe called for. Used the same amount of everything else, and substituted a can of blueberry pie filling instead of the fresh blueberries. I missed the part where you’re supposed to refrigerate it overnight, so I layered it all in an 11 x 7 baking dish, chilled it for two hours and baked it at 350 degrees for an hour. Oh my goodness! It was so good that my son and husband each had third helpings. Another keeper–thanks Aunt Lou! 🙂
Can you make this without refrigerating it overnight? I’ll never find room for the crock in my refrigerator.
Hi Lynne!
I haven’t tried it, but if you do, be sure and let me know how it goes! Enjoy!
Aunt Lou
If you have a large cooler, place your frozen packs in it with the crock.I always put the frozen packs in ahead of time to start the cooling process. I can’t get anything large in y ref either.
This looks amazing! I have the 13×9 casserole crockpot, would the timing be the same if I used that? I am looking for more recipes to use in that. Can I convert any casserole type recipe for it? I’m just not sure if it would cook things quicker because it’s not as deep as a regular crockpot.
Hi Michelle!
I have not tried this recipe in my casserole crock yet, but think this recipe would be perfect for it! Most of the recipes that I have made in my casserole crock have used approximately the same timing. As always, make sure you watch it closely the first time so you can know exactly how your crock pot cooks a recipe.
We have a ton of recipes that we have used in our casserole crock pot! Check out this page for a list of them: http://www.recipesthatcrock.com/category/uses-casserole-crock/
Enjoy!
Aunt Lou
This looks and sound delicious! I love using my crock pot-especially during the hot & humid summers we have! I have recently had to toss out my crock pot that I have had since 1983. It was a good one and it was free-I earned it as a hostess gift from a Tupperware party! I am wondering which crock pot you would recommend. My old one had the lift out crock, which I loved. I am looking at the ones that have the locking lids, which are great for transporting. Do you have a favorite brand among the many that you own? Thanks!
Hi Cindy!
Now that’s a good crock pot! My trustiest sidekick is good ol’ Sir Hamilton (my 6-quart Hamilton Beach Programmable Insulated Slow Cooker). The removable insert is a cinch to clean, you can use the insert on the stove top for browning, mine cooks evenly every time and it is insulated, so if you bump the insulated part, you aren’t going to be burnt…which is nice for my clumsy self and for the little hands in my house. It does not have a locking lid, but it has held the spot of “favorite crock pot” in my house ever since I first started using it. (Affiliate link below) Good luck in your search!
http://amzn.to/28WJSwq
Aunt Lou