Slow-Cooked Blueberry French Toast

Slow-Cooked Blueberry French Toast

Here’s one of our absolute favorite brunch recipes. This blueberry French toast is incredibly delicious, and is perfect when you have to serve a crowd of people. If you don’t like blueberries, feel free to swap them out for another fruit of choice! Apples, strawberries, and raspberries all taste great with this recipe. 


  • 1 large loaf whole-wheat bread
  • 8 large eggs
  • 3-1/2 C. skim milk
  • 1 1/2 fresh blueberries
  • 1/2 cup sugar
  • 1 tbsp. vanilla
  • 1 tub low-sugar whipped topping
  • 3 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2 tbsp. butter, melted


  1. Combine brown sugar, butter, and cinnamon in a small bowl.
  2. Coat crockpot with non-stick spray.
  3. Pour 1/3 of the sugar mixture into the bottom of the crockpot.
  4. Add half of the loaf of bread
  5. Layer another 1/3 of the sugar mixture on top.
  6. Add half of the blueberries on top of the sugar mixture.
  7. Repeat steps 4-6 one more time.
  8. In a separate bowl, combine eggs, milk, nutmeg, and vanilla. 
  9. Pour the mixture on top of the layered ingredients and gently push down to get the eggs and milk to the bottom layers.
  10. Cover the crockpot, and place into the refrigerator for at least an hour to allow the bread to soak.
  11. Then cook on low for 4-5 hours.
  12. Serve with a scoop of whipped topping and enjoy!

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