CrockPot Blueberry Breakfast Casserole
Ingredients
1 loaf French Bread (cubed)
16 ounces Blueberries (fresh or frozen)
8 ounces Cream Cheese (softened and cubed)
1 cup Sour Cream
⅔ cup Brown Sugar (light or dark)
¾ cup Milk
½ cup Maple Syrup
10 whole Eggs
1 teaspoon Pure Vanilla Extract
1 teaspoon Ground Cinnamon
Directions
Line a 5 quart or larger slow cooker with a slow cooker liner or spray the inside of the slow cooker with non-stick cooking spray to make clean up easier (optional).
Add in the cubed french bread.
Sprinkle the blueberries on top of the bread pieces.
In a bowl using a hand mixer, mix the remaining ingredients together.
Pour this mixture on top of the bread and blueberries.
Cover and cook on LOW for 4 – 5 hours.
