Slow Cooker Blueberry Crunch French Toast
Prep time: 
Cook time: 
Total time: 
Serves: serves 4-6
  • 1 (approximately 14 ounce) loaf of day-old bread (I used challah), cut into thick slices
  • 4 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ cup milk or heavy cream, divided
  • 1 cup fresh blueberries
  • 2 tablespoons brown sugar
  • ¼ cup oats (I used old fashioned)
  • ¼ teaspoon kosher (or sea) salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  1. Lay out your bread slices and lightly spray your slow cooker with nonstick cooking spray.
  2. Using a hand mixer, or your stand mixer, beat together the cream cheese, powdered sugar, and ¼ cup of the milk or cream until smooth. Spread each slice of bread with the cream cheese mixture on both sides and then layer the slices in the slow cooker.
  3. Add the blueberries and then in a small bowl combine the brown sugar, oats, and salt. Sprinkle the mixture over the bread and blueberries.
  4. Whisk together the eggs, the remaining ¼ cup of milk or cream, and the vanilla. Pour the mixture over the bread, making sure it falls in between the cracks, etc. Cut the butter into small pieces and dot them all over the top.
  5. Cover and cook on high for 2 - 2 ½ hours or on low for 3-4 hours.
  6. Serve with fresh blueberries, syrup, and/or whipped cream.
Recipe by Sugar Dish Me at