Slow Cooker Blueberry Overnight French Toast
I love my slow cooker. I might have mentioned this before now, but it bears repeating. If there is something I can make in the slow cooker or in another way I am apt to choose the slow cooker at least 99% of the time.
Allan and I both love French Toast. Who doesn’t, really? So, slow cooker french toast?! Had to be done!
I have to admit, though, that there was some stress attached to making this recipe. Not from the recipe itself, I made it at the same time as washing the dishes from supper last evening, (it really is that easy to throw together), but from my impatience at wanting to make it! I have been really wanting to try it since I found it but it needed to be a weekend or Spring Break breakfast as it take 3 or 4 hours in the slow cooker.
And so far this week Allan has been on a Lost Marathon which means I can’t just get up and go prepare things as one episode slides into another. I actually feel bad about the whole Lost thing. Allan loves it, he even used it as a subject when he had to teach high school classes last year, but because of me he has never seen the last season. In fact he hasn’t seen the last two seasons…
I had bought them both for him on DVD as soon as they came out, but he wanted to watch them with me, and I really wasn’t into Lost. In fact when it came to Lost I was. Lost, that is.
But we have reached an agreement. We will start from the beginning and work our way through with no pop quizzes (yes, he does ask questions to check I am watching and get it) and I am actually enjoying it.
Whudda thunk it?
So, despite being the reason this recipe was stressing me out, Lost is the perfect excuse to have a lazy brunch in bed watching Season Two. 🙂
I found it about three weeks ago. And considering the length of my “must make or die” list it did really well to get up to the top so quickly. But then I am on a brunch kick this week so it had an advantage.
Again, I cut the amounts, this is for 6 to 8 people, we are just two. Bob, doesn’t like french toast.
There is also a public safety warning attached to this.
I sorta mighta had a bit of a near accident because of it. It was nothing to do with the recipe, but the recipe sort of contributed.
Thankfully when I was training Bob to sit I decided to use hand signals as well as verbal instructions. Just in case someday I couldn’t use voice commands, maybe in a library (O_O) or some such place. So to tell him to sit I put my hand out in front of me at a slight angle.
Bob sees it and sits. A lot of the time I use it rather than speak as I want to keep it reinforced with him.
Very smart puppy we have.
The french toast was almost ready to serve.
I was boiling water on the stove as we have no hot water (STILL!) and brewing coffee at the same time as washing dishes.
I multi-task a lot. Concentration span of a goldfish, seriously.
Bob announced his need to go outside. And it seemed to be fairly urgent so I took him to the door, and at the same time as sliding my feet into Allan’s boots put out my hand to get him to sit for his leash.
He sat just as I caught my big toe in the loop at the back of the boot and pitched forward, saved only by the hand I had out for Bob to sit from smashing my face into the reinforced steel front door.
Clumsy, I has it.
This is in no way attributable to the French Toast, bar the fact I was rushing as it smelt so darned good and I wanted it now!
It was absolutely delicious. We both ate a huge portion. I am so glad I cut back on the amounts as I might have been tempted to eat more!!
Blueberry Overnight French Toast
Minimum 5-quart slow cooker, stoneware greased
- 1 cup (250 mL) lightly packed brown sugar
- 1 1/4 teaspoons (6 mL) ground cinnamon
- 1/4 cup (60 mL) butter, melted
- 12 slices white, whole wheat or whole-grain bread
- 1 1/2 cups (375 mL) fresh or frozen blueberries
- 5 eggs, lightly beaten
- 1 1/2 cups (375 mL) whole milk
- 1 teaspoon (5 mL) vanilla extract
- 1/2 teaspoon (2 mL) salt
- Maple syrup, whipped cream and fresh blueberries for garnish (all optional)
In a bowl, combine the brown sugar, cinnamon and butter, mixing well.
Sprinkle one-third of the mixture evenly over the bottom of your prepared slow cooker stoneware. Cover with 6 bread slices. Sprinkle with another third of the sugar mixture and scatter berries over top. Top with remaining bread slices. Sprinkle with remaining sugar mixture.
In a large bowl, beat the eggs, milk, vanilla and salt. Pour the mixture evenly into the slow cooker. Press down lightly on bread slices. Cover and refrigerate overnight.
Place the stoneware into the slow cooker. Cover and cook on Low for 3 to 4 hours or until eggs are set and browned.
Serve with maple syrup, a dollop of whipped cream and blueberries, if desired.
Makes 6 to 8 servings