Ingredients
3 large eggs2 cups 2% milk1/4 cup sugar1 teaspoon ground cinnamon1 teaspoon vanilla extract1/4 teaspoon salt9 cups cubed French bread (about 9 ounces)1 cup fresh or frozen blueberries, thawedMaple syrup
Preparation
Whisk together the first 6 ingredients. Place half the bread in a greased 5-qt. slow cooker; top with 1/2 cup blueberries and half the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight.
Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. Serve warm with syrup.
