This French toast made with bananas and blueberries cooks overnight in the slow cooker. Wake up to an aromatic kitchen and fluffy, delicious French toast breakfast that’s sure to impress.
Updated March 2018
There’s nothing better than waking up to a delicious smell coming out of your kitchen. It doesn’t happen to me too often. Most mornings I have a smoothie for breakfast. French toast used to be one of my favorite breakfast foods but I stopped eating it a few years ago when I adopted a paleo lifestyle. I’m no longer strict paleo but I don’t still eat much bread.
The bread mixture will not be fully submersed in the liquid mixture. That’s okay. Just make sure all the bread pieces are wet. I did that by pressing the bread down lightly with a fork after pouring the egg/almond milk mixture in.
I used challah bread. Slow cooker French toast works best with slightly stale or a harder bread like challah or a baguette. You can use a regular loaf though. This recipe uses a 3.5-quart slow cooker and calls for 1/2 loaf or regular bread. Yes, you can double this for a 6-quart.Print
Slow Cooker Banana-Blueberry French Toast
- Prep Time: 5 mins
- Cook Time: 8 hours
- Total Time: 8 hours 5 mins
- Yield: 4 servings
- 1 loaf challah bread (approx 16 ounces), broken up into pieces
- 6 eggs
- 2 cups almond milk
- 3 ounces blueberries
- 1 banana, sliced
- 1 tsp cinnamon
- 1 tbsp honey
- 1 tsp vanilla
- Grease slow cooker generously with cooking spray.
- Add bread to the slow cooker. Top with banana & blueberries.
- In a small bowl, whisk together eggs, almond milk, cinnamon, honey and vanilla.
- Pour mixture over bread making sure all pieces get wet.
- Cook HIGH 3-4, LOW 7-8 hours.
This will look like a fluffy bread pudding-souffle. It should brown nicely, especially around the edges. You’ll know it’s done when you stick a knife in the middle and it comes out clean. Mine takes the full 8 hours on low but my 3.5 quart slow cooker heats on the low end. It all depends on your slow cooker.
You can serve this with you favorite syrup or you might not use syrup at all. If you use really ripe bananas it might make this sweet enough. Or you add an additional teaspoon or more of honey to the egg/almond milk mixture to sweeten it up.
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