Slow Cooker Blueberry French Toast
Slow Cooker Blueberry French Toast might be just the breakfast you are searching for. One serving contains 499 calories, 14g of protein, and 23g of fat. For $1.43 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have blueberries, cinnamon, evaporated milk, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. 269 people were impressed by this recipe. It is brought to you by Around My Family Table. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 5 hours. With a spoonacular score of 45%, this dish is pretty good. Similar recipes include Slow Cooker Blueberry Crunch French Toast, Slow-Cooked Blueberry French Toast, and Slow Cooker Eggnog French Toast.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 240 minutes
Ingredients:
1½ cup fresh or frozen blueberries
¾ tsp cinnamon
1 cup softened cream cheese
8 eggs, beaten
2 - 5 ounce cans of evaporated milk*
1 loaf of french bread, sliced into 1 inch thick pieces (I used gluten free dinner rolls)
⅔ cup of heavy cream*
pinch salt
1 cup sugar
2 tsp vanilla
Equipment:
slow cooker
mixing bowl
Cooking instruction summary:
Place a Reynolds Slow Cooker Liner in crock of slow cooker and set aside.Slice bread into 1-inch thick slices. After slicing bread let it sit out for 6-8 hours to dry out. (Do not skip this step, it is very important in having a non-soggy final dish).Spread cream cheese on one side of each slice of bread. Place the bread, cream cheese side down, into the crock. (Stand them up and lean them against each other and allow them to overlap a little) Sprinkle the blueberries evenly over the bread, allowing some to fall between the slices.Combine the remaining ingredients in a medium mixing bowl. Pour mixture over the bread and berries in the slow cooker. Gently press the bread down into the egg mixture. Let the mixture sit for 10 minutes and then press the bread down again. Repeat until the liquid is mostly absorbed, about 30 minutes.Cook on low for 3 - 4 hours. The casserole will be slightly browned on the edges when done. If there appears to be any excess liquid, remove the lid and cook for an additional 30-60 minutes. Serve with powdered sugar or maple syrup.*Note: Don't skimp on the evaporated milk and heavy cream. If you sub regular milk, there is a chance that it could curdle or clump during cooking. I was able to sub almond milk for the heavy cream & evap milk and it turned out great.
Step by step:
1. Place a Reynolds Slow Cooker Liner in crock of slow cooker and set aside.Slice bread into 1-inch thick slices. After slicing bread let it sit out for 6-8 hours to dry out. (Do not skip this step, it is very important in having a non-soggy final dish).
2. Spread cream cheese on one side of each slice of bread.
3. Place the bread, cream cheese side down, into the crock. (Stand them up and lean them against each other and allow them to overlap a little) Sprinkle the blueberries evenly over the bread, allowing some to fall between the slices.
4. Combine the remaining ingredients in a medium mixing bowl.
5. Pour mixture over the bread and berries in the slow cooker. Gently press the bread down into the egg mixture.
6. Let the mixture sit for 10 minutes and then press the bread down again. Repeat until the liquid is mostly absorbed, about 30 minutes.Cook on low for 3 - 4 hours. The casserole will be slightly browned on the edges when done. If there appears to be any excess liquid, remove the lid and cook for an additional 30-60 minutes.
7. Serve with powdered sugar or maple syrup.*Note: Don't skimp on the evaporated milk and heavy cream. If you sub regular milk, there is a chance that it could curdle or clump during cooking. I was able to sub almond milk for the heavy cream & evap milk and it turned out great.
Nutrition Information:
covered percent of daily need
