I could have this on repeat, it's so delicious.

Imagine a lazy Sunday morning, where the scent of citrus and berries mingles with the comforting aroma of toasting bread. That, my friends, is when the slow cooker lemon blueberry French toast casserole really shines. This dish brings a twist to the classic French toast, a recipe that finds its roots in ancient times and across numerous cultures, where it was created to give stale bread new life. Perfect for brunch gatherings or a family breakfast that tastes like effort with the ease of a slow cooker, this casserole is both practical and delightful. Expect it to become a much-requested treat at your table!

Compliment this casserole with dollops of whipped cream or a side of Greek yogurt for added creaminess. Slices of fresh fruit or a light salad of mixed greens with a citrus vinaigrette can add a refreshing balance. And if you're serving this to a crowd, a pot of hot coffee and a pitcher of mimosa are practically obligatory!

Slow Cooker Lemon Blueberry French Toast Casserole
Servings: 6

- 1 loaf of brioche or challah bread, cut into 1-inch cubes
- 1 cup fresh blueberries
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup granulated sugar
- Zest of 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Powdered sugar, for dusting

1. Place the bread cubes and blueberries in the slow cooker, gently tossing to distribute the blueberries evenly throughout.

2. In a medium mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, lemon zest, lemon juice, vanilla extract, and cinnamon.

3. Pour the egg mixture over the bread and blueberries, making sure the bread is fully submerged. Press down lightly with a spatula to ensure even soaking.

4. Cover and cook on low for 3-4 hours, until the French toast casserole is set and golden on top.

5. Allow the casserole to cool for a few minutes, then dust with powdered sugar before serving warm.

- For a dairy-free alternative, substitute almond or coconut milk, and use a dairy-free bread.
- Consider adding a crunchy topping by mixing together 1/2 cup of chopped pecans, 1/4 cup of brown sugar, and 2 tablespoons of melted butter, sprinkling it over the casserole before cooking.
- To preserve leftovers, cool completely and store in an airtight container in the fridge for up to two days. Reheat individual servings in the microwave.
- For a more decadent touch, serve with a drizzle of maple syrup or homemade lemon curd on the side.
Remember, the casserole will continue to cook a little after being turned off, so it's best to serve it slightly under-done if you prefer a moister texture.