Berry Cream Cheese French Toast Casserole Slow Cooker

Prep Time 15

Cook Time 5

Total Time 5 15

Course Breakfast

Cuisine American

Servings 6 servings

1 cup heavy whipping cream
10 eggs
2/3 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
2 cups berries See notes below.
2 cream cheese (8 oz each)
1 loaf french bread About 14 to 16 oz. Can also use a sturdy loaf bread, such as Brioche or Challah, cubed

In a large bowl add the 1 cup heavy whipping cream, 10 eggs, 2/3 cup brown sugar, 1 tsp vanilla extract, and 1 tsp ground cinnamon. Whisk well.
Cut each cream cheese block into 1/2 inch cubes cubes.
Spray the bottom and sides of the slow cooker with non-stick cooking spray.
Cube French Bread into 1 inch cubes
Place one fourth of the cubed bread on the bottom. Next add one fourth of the berries, one fourth of the cream cheese mixture, and one fourth of the egg mixture. Repeat three more times for a total of four layers.
Cook on LOW for 5-6 hours.
Once cooked using a knife spread the melted cream cheese over the top of the casserole. Serve with a drizzle of maple syrup and a sprinkle of powdered sugar enjoy!

For the berries, either fresh or frozen can be used. If using frozen berries, thaw and drain excess liquid.
Any type of berry can be used. Use your favorite. Use what is in season. Use multiple types if you want.
- Blueberries, Raspberries, Blackberries, Gooseberries, Huckleberries, Acai berries, Cranberries, Cherries, Mulberries, Boysenberries, Lingonberries, Elderberries, Bilberries, Goji Berries/Wolfberries, Salmonberries, Saskatoon Berries/Juneberries, Cloudberries, Bearberries, Caperberries, Chokeberries, Chokecherries, Red Currants, Dewberries, etc.
I used a 3 quart sized Crock Pot
If doubling recipe, either use 2 crock pots or a crock pot double the size.

Keyword Crock Pot, Over Night