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Get your breakfast patch poppin' with an easy, make-ahead, soon-to-be family favorite. This Very Berry French Toast is bursting like a ray of sunshine in every bite. It features fresh, plump blueberries and cinnamon-and-vanilla-soaked French bread bites of love that it can't wait to share with you. Don't be alarmed if freshly picked blueberries aren't in your fridge! Those perfectly preserved, frozen blueberries have a wonderful buzz about them and will do the trick. The invincibly flavorful Very Berry French Toast is whipped up in a flash and cooked slow and easy to build the highly anticipated, seize-the-day type of excitement as you start a new one. Say "good morning" to a whole new you!
Get your breakfast patch poppin' with an easy, make-ahead, soon-to-be family favorite. This Very Berry French Toast is bursting like a ray of sunshine in every bite. It features fresh, plump blueberries and cinnamon-and-vanilla-soaked French bread bites of love that it can't wait to share with you. Don't be alarmed if freshly picked blueberries aren't in your fridge! Those perfectly preserved, frozen blueberries have a wonderful buzz about them and will do the trick. The invincibly flavorful Very Berry French Toast is whipped up in a flash and cooked slow and easy to build the highly anticipated, seize-the-day type of excitement as you start a new one. Say "good morning" to a whole new you!
Ingredients
- 3 large eggs
- 2 cups 2% milk
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 9 cups French bread cubed
- 1 cup fresh or frozen blueberries thawed
- whipped cream optional, to taste, for serving
- maple syrup to taste
Directions
- Grease the ceramic pot of a 5-quart slow cooker.
- In a medium bowl, whisk the eggs, the milk, the sugar, the cinnamon, the vanilla extract, and the salt together until well-combined.
- Evenly add 1/2 of the bread cubes to the slow cooker.
- Top the bread cubes with 1/2 of the blueberries and 1/2 of the egg mixture.
- Repeat the layers once, starting with the remaining bread cubes and ending with the remaining egg mixture.
- Tightly cover the French toast mixture and refrigerate for at least 4 hours and up to overnight.
- Pour the French toast mixture into the slow cooker, cover, and cook until a knife inserted into the center comes out clean, about 3-4 hours.
- Serve the French toast topped with the whipped cream and the maple syrup.
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