READER REVIEWI like to prep this breakfast in the afternoon, let it chill, then put into the slow cooker before I go to bed. When we wake up in the morning, it’s done just right.
—ANGELA LIVELY CONROE, TX
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 6 SERVINGS
3 large eggs
2 cups 2% milk
1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
9 cups cubed French bread (about 9 ounces)
1 cup fresh or frozen blueberries, thawed
Maple syrup
1. Whisk together first six ingredients. Layer half the bread in a greased 5-qt. slow cooker; top with 1/2 cup blueberries and half the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight.
2. Cook, covered, on low until a knife inserted near the center comes out clean, 3-4 hours. Serve warm with maple syrup.
Note: To increase fiber, swap whole wheat bread for the white French bread.
READER REVIEW
“This was a great change from our normal breakfast routine. Definitely what I need for busy mornings!”
ANGEL182009 TASTEOFHOME.COM