A crockpot blueberry french toast casserole that you can set and forget. But you won’t forget how good it is!
I love breakfast and asking me to put them in order of favorites is not right. It’s like asking me to order my kids into a favorite order. I love them all!
But if I have to choose an order of breakfast favorites, it would be pancakes, waffles, and then french toast. In that order.
French toast can be a little labor-intensive, and when you are making it for a family with hungry stares? Ain't nobody got time for that.
But this crockpot blueberry french toast bake is all kinds of amazing. And it may or may not help french toast bump it’s way up in line.
Your family will not believe how much time you did not spend making it.
What You Need To Make Crockpot Blueberry French Toast Bake
- Texas toast (or any other thick sliced bread)
- Brown sugar
- Vanilla extract
- Brown sugar
- Unsalted butter
- Fresh blueberries (frozen might work, but may end up mushy so try at your own risk)
What Kind Of Bread Is Best For Making Crockpot French Toast
Because you are soaking the bread overnight, I would suggest a nice thick bread. Texas toast is good, but you could also use ciabatta or brioche as great alternative options.
How To Make Blueberry French Toast Casserole In The Crockpot
Start out by cutting the bread into small chunks and then set the chunks aside. You will need them in a minute.
In a large bowl, whisk together the milk, eggs, brown sugar, and vanilla extract.
Then put your diced bread pieces in a bowl and cover with the egg mixture.
In a separate small bowl, combine the flour, brown sugar, cinnamon, salt, and butter. Then using a pastry cutter (or two forks if you wanna keep it simple), work the butter into the flour mixture until it forms a sandy consistency.
Store the bowl with the bread and egg mixture, along with the butter mixture in the refrigerator overnight.
The next morning, grease the bowl of the crockpot with butter spray or your fingers and some butter like grandma used to do.
Transfer the bread mixture into the greased bowl of a slow cooker. you can pour out any egg mixture remaining in the bottom of the bowl.
Add the blueberries on top of the bread mixture. Then top the bread and blueberries with the pre-made butter mixture.
Cook on low for four to five hours or high for three hours.
It is absolutely delicious served with maple syrup or even better with blonde butter syrup.
Accept all the accolades your family is bound to give you. You deserve them!
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