Crock Pot Blueberry French Toast Casserole

I don't know about you, but I always like rolling out of bed to a breakfast that's ready and waiting on me and all I have to do is put on a pot of coffee.  This morning I'm sharing another one of my crock pot breakfast recipes that cook while you sleep.  This recipe is for a Blueberry French Toast Casserole.  It taste great with some maple syrup or powdered sugar sprinkled on top!

Ingredients:  One loaf of cinnamon Swirl Bread, 1 1/2 cups blueberries, 12 eggs, 2 tsp. Cinnamon, 4 cups half and half cream, 1/4 cup brown sugar, dash of salt, 2 tsp. vanilla, 1 T. lemon zest.

 Directions: Cut up loaf of bread into bite size pieces.  In a greased crock pot place 1/3  of bread chunks into pot and 1/2 cup of blueberries.  In a separate bowl combine eggs, cream, cinnamon, brown sugar, salt, vanilla and lemon zest.  Pour 1/3 of this mixture on bread and berries.  Continue layering bread, blueberries and egg mixture two more times.  Cover and cook on low for 8 hours. 

20 minutes prior to serving take the lid off the crock pot and let sit on warm.

Serve with maple syrup, lemon curd or powder sugar.  Serves 6.

This post was linked to: Melt in your Mouth Monday on Make Ahead Meals for Busy Moms,  Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, It's a Blog Party, 33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life