Crock-Pot Blueberry Breakfast Casserole
- 1 Loaf French Bread, cubed
- 1 16oz Package of Fresh or Frozen Blueberries
- 1 8oz Packages Cream Cheese, softened and cubed
- 1 Cup Sour Cream
- 2/3 Cup Brown Sugar
- 3/4 Cup Milk
- 1/2 Cup Maple Syrup
- 10 Eggs
- 1 Teaspoon Imitation Vanilla
- 1 Teaspoon Cinnamon
Adapted from crockpotladies.com
Line the crock-pot with a crock-pot liner or spray the inside of the crock-pot with cooking oil.
Add in the cubed french bread.
Sprinkle the blueberries on top of the bread pieces.
In a bowl using a hand mixer, mix the remaining ingredients together.
Pour this mixture on top of the bread and blueberries.
Cook on low for 4 hours.