¼cupmaple syrupor brown sugar or monkfruit sweetener
1 ½ cupsblueberries,fresh or frozen (not thawed)
1tablespoonlemon zest,finely grated
1tablespoonvanilla extract,pure
Cinnamon Streusel Topping
¼cupalmond flour
1teaspoonground cinnamon
½cuppecans,coarsely chopped
1pinchsea salt
2tablespooncoconut sugar, or brown sugar or Golden Monkfruit
1 ½teaspoonmaple syrup
1tablespoonbutter or oilfor greasing the slow cooker bowl
Instructions
Blueberry French Toast
Prepare the bread. Either cut a 14 oz. loaf of bread into cubes or tear it into rough pieces. Leave the crusts on. Toast the cubes on a baking sheet in a 300°F. oven for 10-15 minutes. The bread should be slightly crisp on the edges, but soft inside.
Thoroughly grease the inside of a slow cooker bowl with butter or oil to prevent sticking.
Divide the bread pieces in half. Form a layer with half the bread, half the blueberries and half the lemon zest, then repeat with the remaining bread, blueberries and zest.
In a blender or bowl, thoroughly combine the eggs, half-and-half, maple syrup, cinnamon and vanilla extract. Pour this custard mixture over the bread in the slow cooker bowl.
At this point you can cover with a lid and refrigerate overnight or for two hours or more.
When you're ready to bake, remove it from the fridge and allow it to come towards room temperature. Sprinkle the cinnamon streusel on top of the bread.
Cook in a slow cooker on High heat for 2 to 2.5 hours or on Low heat for 4 hours. To test for doneness, insert an instant-read thermometer in the center. It should register 175°F.
Use a spatula to loosen the edges, then scoop out individual portions. Serve with maple syrup and extra fresh blueberries.
Notes
For best results use a firm, dense bread. An Italian loaf may be too chewy. I use a gluten-free brioche loaf when I make this recipe and it turns out perfectly every time. A hearty bread with structure will work better than a loaf of regular white sandwich bread.
You can substitute plant-based milk like oat milk, almond milk or cashew milk for the half-and-half, or you can use whole milk, but it won't be quite as creamy.