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49% would make again

Blueberry French Toast

by Kahnita Wilkersonfeatured in Slow Cooker Breakfasts 4 Ways


for 8 servings

  • ½ loaf whole wheat bread
  • 1 ½ cups frozen blueberry (150 g)
  • 6 eggs
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 lemon, zested
  • 2 cups milk (470 mL), or milk alternative
  • maple syrup, to serve
  • powdered sugar, to serve

Nutrition Info

Shop ingredients with
    Calories 149
    Fat 9g
    Carbs 8g
    Fiber 0g
    Sugar 6g
    Protein 8g

Estimated values based on one serving size.


  1. Slice bread into quarters and layer on bottom of a greased slow cooker.
  2. Top with blueberries.
  3. In a large bowl or measuring cup, whisk together eggs, maple syrup, coconut oil, vanilla extract, cinnamon, lemon zest, and milk.
  4. Pour mixture over bread and stir.
  5. Cook on low 7-8 hours.
  6. Carefully remove lid and serve with maple syrup and powdered sugar.
  7. Enjoy!