Mother’s Day – fresh blueberries


3 large eggs

2 c. milk (2% or whole)

1/4 c. sugar

1 tsp. ground cinnamon

1 tsp. vanilla extract

1/4 tsp. salt

9 c. cubed French bread (about 9 oz.)

1 c. fresh blueberries

Maple or blueberry syrup


Whisk together eggs, milk, sugar, cinnamon, vanilla, and salt. Set aside. Place half of the cubed bread in a greased 5-qt. slow cooker; top with 1/2 c. blueberries and half the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. Serve warm with syrup.

SLOW-COOKER BLUEBERRY FRENCH TOAST CASSEROLE originally posted on by Elegant Island Living magazine.

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