Slow Cooker French Toast Casserole Recipe

Ingredients

• 1 loaf French bread, cut into 1-inch (2.5 cm) cubes, toasted
• 2 cups frozen blueberries, thawed
• 10 eggs, beaten
• 2 cups (500 ml) milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (125 ml) maple syrup
• For Crunchy Oat Topping:
• 2 tablespoons unsalted butter
• 3 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1 cup rolled oats
• 1/2 cup chopped pecans
• pinch of salt

Instructions

Grease 6-quart (6 L) slow cooker insert with nonstick cooking spray. Add toasted cubed bread and blueberries.

In a large mixing bowl, combine beaten eggs, milk, vanilla extract, 1/2 teaspoon cinnamon, ground nutmeg, and 1/2 cup (125 ml) maple syrup. Whisk well, then pour egg mixture over bread and blueberries. Stir well to coat.

Cover and refrigerate overnight.

Remove the insert from refrigerator and place in the cooker base. Cover the pot and cook on low-heat setting for 4 hours.

To Prepare Crunchy Oat Topping, In a medium pan, melt the butter over medium-high heat. Stir in 3 tablespoons maple syrup and 1 teaspoon ground cinnamon. Cook, stirring, until syrup and cinnamon are dissolved.

Mix in remaining ingredients. Cook, stirring frequently, for about 5 minutes.

Remove the pan from the heat and set aside. Allow to cool. Sprinkle over French toast casserole. Enjoy!