Recipe Background
Very Berry French Toast: a slow-cooked delight perfect for a cozy morning.
The first time I made Very Berry French Toast was on a moving day, but not just any moving day—it was the day my partner and I moved into our first home together. Boxes were everywhere, and cooking in a new kitchen felt like an adventure in itself. Amidst the chaos, I had this irresistible urge to create something comforting that morning. I rummaged through our haphazardly unpacked groceries and found a loaf of French bread that had survived the move. In the fridge, a carton of eggs and a bottle of milk awaited. I whisked them with cinnamon, sugar, and a splash of vanilla—a favorite aromatic combo.
To make this occasion special, I decided to use up some blueberries that had made their way from freezer to box to our new freezer in the corner. I love layering the ingredients in the slow cooker, taking care to let the bread soak up the eggy mixture thoroughly. It's one of those techniques you learn while experimenting in culinary school—allowing flavors to meld overnight can make all the difference. As it slowly cooked, an inviting aroma filled our new space. We served it with syrup and whipped cream, savoring each bite, a warm welcome to our shared future.
The slow cooker worked its magic that morning. It gave us more time to reminisce about our journey together while unpacking. Plus, there’s something delightful about a meal that patiently combines berries, bread, and egg in a cozy slow cooker waiting just for you. Remember to drain the thawed berries a bit to avoid soggy bread—a small tip to make it perfect.
Ingredients
- 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 French bread cubed
- 1 cup fresh or frozen blueberries thawed
- whipped cream optional, to taste, for serving
- maple syrup to taste
Directions
- Grease the ceramic pot of a 5-quart slow cooker.
- In a medium bowl, whisk the eggs, the milk, the sugar, the cinnamon, the vanilla extract, and the salt together until well-combined.
- Evenly add 1/2 of the bread cubes to the slow cooker.
- Top the bread cubes with 1/2 of the blueberries and 1/2 of the egg mixture.
- Repeat the layers once, starting with the remaining bread cubes and ending with the remaining egg mixture.
- Tightly cover the French toast mixture and refrigerate for at least 4 hours and up to overnight.
- Pour the French toast mixture into the slow cooker, cover, and cook until a knife inserted into the center comes out clean, about 3-4 hours.
- Serve the French toast topped with the whipped cream and the maple syrup.
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