Who would have thought that an overnight french toast recipe could be made in the slow cooker?
Donna-Marie Pye did. She wrote a marvelous crockpot cookbook called Canada’s Slow Cooker Winners: 300 Easy and Satisfying Recipes.
This phenomenal French toast recipes is just one of the treats Donna-Marie has developed that use this versatile appliance.
This breakfast recipe is perfect for holidays, times when you have company, a lazy Saturday morning in bed, or a breakfast or brunch buffet.
Make it the night before, turn it on early in the morning and just crawl back in bed while a delicious breakfast bakes for you.
Preparing it the night before makes it easy on the cook and I am always looking for ways to do that.
It is simple to make, but elegant enough to serve any company. And blueberry recipes are so healthy for us (see why here).
I think this one is a real winner.
Donna-Marie says this about her Overnight Blueberry French Toast Recipe:
“This unique breakfast dish, filled with the rich flavor of heavenly blueberries, is perfect for any holiday breakfast or brunch. Turn the slow cooker on early in the morning, and by the time the rest of the house is up, you will have a fabulous dish to serve. Be sure to serve it with maple syrup and, for extra decadence, a little whipped cream.”
“Packages of frozen blueberries are almost a “pantry staple” in our house. We use them in just about everything. I often pick up a few bags when I see them on sale.”
Note that you will need a slow cooker for this recipe, minimum 5-quart size, with the stoneware greased.
Blueberry Overnight French Toast Recipe
- Minimum 5 quart slow cooker
- 1 cup brown sugar, lightly packed
- 1 1/4 teaspoons ground cinnamon
- 1/4 cup butter, melted
- 12 slices bread, white, whole wheat or whole-grain
- 1 1/2 cups blueberries, fresh or frozen
- 5 eggs, lightly beaten
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Maple syrup, whipped cream and fresh blueberries for garnish (all optional)
- In a bowl, combine the brown sugar, cinnamon and butter, mixing well. Sprinkle one-third of the mixture evenly over the bottom of your prepared slow cooker stoneware. Cover with 6 bread slices. Sprinkle with another third of the sugar mixture and scatter berries over top. Top with remaining bread slices. Sprinkle with remaining sugar mixture.
- In a large bowl, beat the eggs, milk, vanilla and salt. Pour the mixture evenly into the slow cooker. Press down lightly on bread slices. Cover and refrigerate overnight.
- Place the stoneware into the slow cooker. Cover and cook on Low for 3 to 4 hours or until eggs are set and browned.
- Serve with maple syrup, a dollop of whipped cream and blueberries, if desired.
- There is no need to defrost the berries before using them in this recipe.