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Slow-Cooked Blueberry French Toast

Your slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. —Elizabeth Lorenz, Peru, Indiana
  • Total Time
    Prep: 30 min. + chilling Cook: 3 hours
  • Makes
    12 servings (2 cups syrup)


  • 8 large eggs
  • 1/2 cup plain yogurt
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup 2% milk
  • 1/3 cup maple syrup
  • 1 loaf (1 pound) French bread, cubed
  • 1-1/2 cups fresh or frozen blueberries
  • 12 ounces cream cheese, cubed
  • 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 eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended.
  • Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Refrigerate, covered, overnight.
  • Remove from refrigerator 30 minutes before cooking. Cook, covered, on low 3-4 hours or until a knife inserted in the center comes out clean.
  • For syrup, in a small saucepan, mix sugar and cornstarch; stir in water until smooth. Stir in 1/4 cup blueberries. Bring to a boil; cook and stir until berries pop, about 3 minutes. Remove from heat; stir in butter, lemon juice and remaining berries. Serve warm with French toast.
Nutrition Facts
1 cup with about 2 tablespoons sauce: 390 calories, 17g fat (9g saturated fat), 182mg cholesterol, 371mg sodium, 49g carbohydrate (28g sugars, 2g fiber), 12g protein.

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Average Rating:
  • Margo
    Feb 28, 2020

    I wish someone had said this was like a bread pudding. It did not go over well at our business get together.

  • Dee
    Jul 1, 2019

    Super easy to make

  • NisieW
    Dec 18, 2017

    YUM?? Enough said. I made this at my sister’s when I was a weekend guest. Everyone loved it. (What’s NOT to love?)

  • alanda
    Sep 10, 2013

    if I put the crockpot on warm(instead of low) do you think I could start this the night before and let it cook for 8 hours????

  • momoflandl
    Aug 11, 2013

    I took this to a church brunch today and didn't even get any because it went so quickly. People raved about it and even my picky six year old loved it! I cooked it for a little under three hours and it was cooked through and a little dark on the bottom so watch it closely towards the end of the cook time.It went together quickly and smelled fantastic!

  • abreendre
    Mar 19, 2013

    This got rave reviews from my family,but the bottom was almost burned after 4 hrs. I will go with 3 1/2 next time

  • murrworm88
    Feb 25, 2012

    Outstanding! Got rave reviews all the way around. As I was adding the cream cheese, it seemed like a bit much so I went a little less. Everyone went back for more and were disappointed to see that it was already gone.

  • tommypoo
    Feb 2, 2012

    Made the other version for the oven once, and so I knew this would be good and save my oven for something else for the brunch I had planned! I was right!!! Our family really doesn't need that much (or any) cream cheese to make this good, but that's our tastes. I would never rate it less because of that.

  • Stacey3978
    Dec 27, 2011

    I was hesitant to try this, because I thought it would turn out really soggy since it was going to be in the refrigerator overnight. That was not the case at turned out perfectly and was done in exactly 3 hours! Very rich and tasty!

  • Mcstacy84
    Oct 28, 2011