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Cozy overnight French toast cooking in a Crock-Pot for a delicious breakfast

Cozy Overnight French Toast

This delicious overnight French toast cooked in a Crock-Pot promises a warm, comforting breakfast with rich flavors and minimal prep time.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf French bread Use day-old bread for best texture.
  • 6 large eggs Fresh eggs yield better flavor and fluffiness.
  • 2 cups whole milk Use whole milk for a richer custard.
  • 1 tsp cinnamon
  • 1 tsp vanilla extract Consider using vanilla bean paste for a refined flavor.
  • 1/2 cup brown sugar Light or dark brown sugar adds a depth of flavor.
  • 1/4 cup butter, softened
  • 1 cup fresh blueberries Fold in blueberries before serving.

Method
 

Preparation
  1. Start by slicing the French bread into 1-inch cubes and placing them in a large mixing bowl.
  2. In a separate bowl, whisk together the eggs, whole milk, cinnamon, and vanilla extract until well combined.
  3. Pour the egg mixture generously over the bread cubes, ensuring to coat each piece thoroughly. Cover the bowl and refrigerate for at least 1 hour; overnight is preferred.
  4. In another bowl, mix the softened butter and brown sugar until crumbly. Set aside and chill.
  5. Grease your slow cooker with cooking spray or butter and pour in the bread mixture, spreading it evenly.
  6. Sprinkle the buttery brown sugar mixture on top of the bread layer.
  7. Cover and cook on high for 2 hours or low for 4 hours until the French toast is set and golden.
  8. Fold in the fresh blueberries and let sit for an additional 15 minutes before serving.
  9. Serve warm, drizzled with syrup and dolloped with whipped cream.

Notes

Allow the bread mixture to come to room temperature before cooking for optimal results. Store leftovers in an airtight container for up to 3-4 days.