Ingredients

The following ingredients have 4 Servings
  • 1 loaf french bread ((torn into 1 inch pieces; roughly 4-6 cups; sourdough, challah, brioche all work))
  • 2 cups blueberries ((fresh or frozen))
  • 10 eggs
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup maple syrup
  • 2 tablespoons butter
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 cup rolled oats
  • 1/2 cup pecans ((chopped))
  • pinch salt

Instruction

  • Prepare the bread: tear into 1 inch cubes and spread out on a sheet pan. Allow to sit overnight to get stale, or toast at 250°F for 30 minutes.
  • Spray the insert of a large (5 or 6 quart) slow cooker with spray oil. Add the bread cubes and blueberries.
  • Beat the eggs in a large bowl, then add in the milk, vanilla, cinnamon, nutmeg and maple syrup. Pour over the bread and blueberries and stir to coat.
  • Cover and place the slow cooker insert into the fridge. Allow to sit overnight.
  • To cook- remove the slow cooker insert from the fridge and place in the slow cooker base. Cook on low for 4 hours or high for 2- 2 1/2, or until middle is cooked through.
  • Crunchy oat topping- in a medium pan, melt the butter. Stir in the maple syrup and cinnamon, stirring until dissolved. Stir in the rolled oats, pecans and salt. Cook, stirring frequently, for 5 minutes. Cool slightly before sprinkling over the casserole.
  • Serve with fresh blueberries and maple syrup.