OVERNIGHT SLOW COOKER BLUEBERRY FRENCH TOAST — Assemble this delicious French toast the night before, then bake it in your slow cooker the next morning. Don’t forget the blueberry syrup!
I’m all about a delicious, hot breakfast I can prepare the night before, and this Overnight Slow Cooker Blueberry French Toast is a family favorite!
Cubed bread soaks overnight in a mixture of eggs, yogurt, sour cream, vanilla, cream cheese and cinnamon. Then you just pop it into your slow cooker in the morning and serve with homemade blueberry syrup.
This slow cooker French toast does need at least 3 hours to cook, so if you don’t want to wake up to early to get it started, I suggest serving it for brunch or a late morning weekend breakfast.
However, once it’s cooked, the leftovers can be reheated in the microwave for a quick and delicious week day breakfast.
You can make the fresh blueberry syrup the night before too, or whip it up in the morning while your French toast is cooking. If we’re feeling really indulgent, we’ll add some whipped cream on top too.
I definitely recommend a sturdy bread like Challah or Brioche in this recipe, but regular French bread will work too–especially if you cube it and leave it out to dry for a day or two.
To make it extra decadent, you can even throw a handful of chocolate chips into the bread mixture.
This recipe is perfect for holiday breakfast or brunch, and special occasions like Mother’s Day or Easter. But don’t wait for a special occasion to make it, because it’s so easy, and everyone loves it!
If you’re looking for something new and delicious to serve your family for breakfast, I highly recommend this Overnight Slow Cooker Blueberry French Toast.
Be sure to save this Overnight Slow Cooker Blueberry French Toast recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Overnight Slow Cooker Blueberry French Toast
- Sour cream
- Maple syrup
- Lemon juice
For the French toast
- 8 eggs
- 1/2 cup plain yogurt
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1/3 cup maple syrup
- 1 (16 oz.) loaf sturdy bread, such as Brioche or Challah, cubed
- 1-1/2 cups fresh or frozen blueberries
- 1 (8 oz.) package cream cheese, cubed
For the syrup
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 3/4 cup fresh or frozen blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- In a large bowl, whisk together the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until well blended.
- Arrange half of the bread cubes in a lightly greased 6 quart slow cooker. Top with half of the blueberries, half of the cream cheese and half of the egg mixture. Repeat layers once. Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before cooking. Cook, covered, on low for 3-4 hours or until a knife inserted in the center comes out clean.
- For the syrup, combine sugar and cornstarch in a small saucepan. Whisk in water until smooth. Stir in 1/4 cup blueberries. Bring to a boil, cooking and stirring until blueberries pop and mixture thickens, 3-5 minutes.
- Remove from heat and stir in butter, lemon juice and remaining blueberries. Serve warm with French toast.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 145mgSodium: 133mgCarbohydrates: 36gFiber: 1gSugar: 27gProtein: 7g
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Who Dished It Up First: Adapted from Taste of Home