Crock pot blueberry French toast recipe

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If you're looking for something new to try for breakfast, this recipe is almost a guaranteed winner! This would make a great holiday brunch.

CROCK POT BLUEBERRY FRENCH TOAST

• 5 eggs
• 1 1/2 cups whole milk or heavy cream
• 1 teaspoon vanilla
• 1 cup lightly packed brown sugar 
• 1 teaspoon cinnamon 
• 1/4 teaspoon nutmeg
• 1/4 cup melted butter 
• 12 slices stale sourdough or challah bread
• 2 cups blueberries 

Directions

In a large bowl, whisk together eggs, milk and vanilla. Set aside. Combine brown sugar, cinnamon and butter in a bowl, making sure to combine well. Sprinkle 1/3 of the mixture in the bottom of a well greased 5 quart crock pot. Place six slices of bread on top of the mixture and top with another third of the sugar mixture and half of the berries. Repeat the layers a second time. Pour egg mixture over the contents of the crock pot, cover and refrigerate overnight. When ready to cook, place the crock in the slow cooker and cook on low for three to four hours, until the eggs have set and turned golden. Serve with your choice of whipped cream, fruit topping, syrup or powdered sugar.