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.
What Type Of Bread To Use
I used challah bread. Personally I think challah makes the best french toast. Having said that, you can also use 16 ounces of baguette, French breast, wheat or white bread, sourdough bread, etc. Fresh bread is not preferred. Day-old stale bread works best. 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/milk mixture in.Print
- 10 ounces bread, broken up into pieces
- 6 eggs
- 2 cups milk of your choice
- 3 ounces blueberries
- 1 banana, sliced
- 1 tsp cinnamon
- 1/2 cup maple syrup or honey
- 1 tsp vanilla extract
- 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, maple syrup/honey and vanilla.
- Pour mixture over bread making sure all pieces get wet.
- Cook HIGH 2-3 or LOW 4-6 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 6 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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