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Cinnamon Blueberry French Toast

This breakfast can be prepped ahead, which makes it convenient for entertaining. It's a go-to recipe for me when I'm hosting birthdays or holidays. My family likes it plain, so sometimes I leave out the blueberries and it tastes just as delicious. —Angela Lively, Conroe, Texas
  • Total Time
    Prep: 15 min. + chilling Cook: 3 hours
  • Makes
    6 servings

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 cubed French bread (about 9 ounces)
  • 1 cup fresh or frozen blueberries, thawed
  • Maple syrup

Directions

  • Whisk together the first 6 ingredients. Place half of the bread in a greased 5-qt. slow cooker; top with 1/2 cup blueberries and half of the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight.
  • Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. Serve warm with syrup.
Health tip: Swap whole wheat for white French bread to increase fiber. Or you can cube 100% whole wheat buns.
Nutrition Facts
1 cup: 265 calories, 6g fat (2g saturated fat), 100mg cholesterol, 430mg sodium, 42g carbohydrate (18g sugars, 2g fiber), 11g protein.

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