The Scoop
Blueberries, bread, and a questionable amount of optimism walked into a slow cooker.
It’s a casserole. Correction: your next fave casserole, no doubt. It’s soft, custardy, slightly messy in the best way, and packed with juicy blueberries that burst like they’ve got something to prove. Somewhere between French toast and dessert, it lives in that delicious “I didn’t expect this to be this good” category.
It also has that special reward treat type of energy for anyone who’s ever celebrated finishing a life admin task with dessert.
Ingredients
- 1 (8-ounce) package cream cheese, softened and cubed
- 1 cup sour cream
- 2/3 cup brown sugar
- 3/4 cup milk
- 1/2 cup maple syrup
- 10 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 loaf French bread, cubed
- 16 ounces fresh or frozen blueberries, plus more, to taste, for garnish
Directions
- Coat a 5-quart slow cooker with nonstick cooking spray.
- In a large bowl, add the cream cheese, the sour cream, the brown sugar, the milk, the maple syrup, the eggs, the vanilla extract, and the ground cinnamon and use an electric mixer to combine.
- Spread the French bread cubes on the bottom of the prepared slow cooker.
- Evenly spread 16 ounces of the blueberries on top of the bread.
- Pour the cream cheese mixture over the blueberries.
- Cover the slow cooker and cook the blueberry casserole on low heat, about 4-5 hours.
- Serve the blueberry casserole garnished with the extra blueberries.
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