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Welcome to breakfast week! All week long I’m going to share some wonderful breakfast dishes. To get things started, I’m sharing the newest recipe to find a permanent home in my recipe collection. I found the original recipe over at CrockPot Recipe Exchange. I didn’t get the same results as she did, but it is tasty none-the-less. I will say this, while it is really good and perfect for breakfast…it only needs about 3-4 hours to cook, so unless you like getting up at 4AM to start breakfast then I would say this is perfect for brunch.
A few other yummy breakfast ideas from my previous posts or search “breakfast” in my tags:
Slow Cooker Blueberry French Toast
1 cup softened cream cheese
1 loaf of french bread, sliced into 1 inch thick pieces
1 1/2 cup fresh or frozen blueberries
8 eggs, beaten
2 – 5 ounce cans of evaporated milk
2/3 cup of heavy cream
1 cup sugar
pinch salt
2 t vanilla
3/4 tcinnamon
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).
Spray a 5 – 6 quart slow cooker with nonstick cooking spray. 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’m so glad you gave this a try! It is one of my favorite crock pot dishes….. kind of reminds me more of a bread pudding, but delicious either way. Thanks for sharing Crock Pot Recipe Exchange with your viewers and followers
Ginger @ Crock Pot Recipe Exchange
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The family gave it two thumbs up…the 4 of us ate the whole pot. LOL!
Very nice idea for french toast. Can’t wait to try, thanks for sharing.
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This looks EXCELLENT! I’m saving this one, thanks!
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I made this and accidentally left out the sugar – it still turns out GREAT! It got eaten up ASAP!
I’m not sure if I did this right. Is it supposed to taste a little soured? Is it maybe the cream cheese that made that flavor? I also couldn’t get it out of the crockpot. I oiled/buttered before but it still stuck and I had to cook it a lot longer. I had a 3qt crock pot but I put all of the recipe into it. It would have been perfect had I been able to pull it out. It ended up overcooking a little on the bottom (why it stuck) because it had not cooked fully on the inside yet. I’m thinking maybe I should cook it on high next time instead of low.
Most importantly, how do you serve it? Do you slice it? against the loaf slices so that you have rows of cream cheese visible in your slice? Looks nice that way and then I laid the slices on a cookie sheet to freeze, easy breakfast in the AM. I’d love to know how you do it. Thanks!
Oh no! I’m sorry you had so much trouble with the recipe. The cream cheese will give it a little bit of tangy flavor, but it shouldn’t be sour.
I haven’t had trouble getting it out of the slow cooker, so maybe you cooked it a little too long or didn’t spray well with non-stick cooking spray. I’ve had bottles of spray that don’t work well.
I’m wondering if your slow cooker doesn’t cook evenly. If it was burnt on the bottom, not cooked in the middle.
Also, I served mine just how I showed in the picture. As slices on a plate from the slices that I had pre-cut in the bread. However, feel free to serve it the way you described…it sounds lovely that way.
Thank you Wendy! I appreciate your answer and all in all in was delicious. Still pulling slices out of the freezer for the kiddos breakfasts. I will buy a new crock pot that is wider (oval wide instead of cylinder tall) and then try it again. My guess is it will come out exactly how yours did in the pic above. All in all a great recipe. If you ever have an ideas on how to decrease the fat content and still use the slow cooker (soy milk maybe instead of cream?) I would love to read that post. So thank you thank you thank you!
This def looks like something I would try to make! Thanks for the recipe!