While this Slow Cooker Blueberry Bread Pudding was cooking, I was wondering if I should call it bread pudding or french toast bake. Both blueberry bread pudding and blueberry french toast bake have bread, eggs, milk and blueberries as their main ingredients. I finally settled on crock pot blueberry bread pudding because it only cooks for 3-4 hours. I didn’t think that most people would want to wake in the middle of the night to start making slow cooker blueberry French toast. So, this recipe can be used for either dessert or breakfast and one of our favorite things to eat for dinner is breakfast!
To make the blueberry bread pudding, toss frozen blueberries with flour.
Cut enough Italian or French bread into cubes, so that you have about 8 cups of bread cubes.
Whisk together eggs, milk, maple syrup, half-n-half, vanilla, cinnamon, brown sugar and granulated sugar.
Cover the bottom of a greased slow cooker (I used my 6 quart Crock Pot.) with half of the bread cubes and sprinkle with half of the blueberries. Repeat with a second layer. Pour the egg mixtures over the everything.
Gently stir so that the bread soaks up the egg mixtures. Cook on low for 3 to 4 hours.
While the bread pudding is cooking, make a lemon sauce. Mix together water and cornstarch in saucepan. Stir in sugar and cook over medium heat until thickened. Mix in butter, fresh lemon juice and lemon zest.
Drizzle the bread pudding with some of the lemon sauce.
Serve with extra lemon sauce on the side. My family wasn’t sure about trying this slow cooker blueberry bread pudding because not all of them love cooked blueberries. They were surprised at how delicious the blueberry bread pudding was!
- 2 cups frozen blueberries
- 1 tbsp flour
- 8 cups Italian or French bread cubes
- 4 eggs
- 3/4 cup milk
- 1/4 cup pure maple syrup
- 1 cup half-n-half
- 2 tsp vanilla
- 3 tsp ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- Toss the frozen blueberries with flour.
- Cut enough Italian or French bread into cubes, so that you have about 8 cups of bread cubes.
- Whisk together eggs, milk, maple syrup, half-n-half, vanilla, cinnamon, brown sugar and granulated sugar.
- Cover the bottom of a greased slow cooker (I used my 6 quart Crock Pot.) with half of the bread cubes and sprinkle with half of the blueberries. Repeat with a second layer.
- Pour the egg mixture over the everything.
- Gently stir so that the bread soaks up the egg mixture.
- Cook on low for 3-4 hours.
- 1 cup water
- 1 tbsp cornstarch
- 1/2 cup sugar
- 2 tbsp butter
- 2 tbsp fresh lemon juice
- 1/4 tsp grated lemon peel optional
- While the bread pudding is cooking, make a lemon sauce.
- Mix together water and cornstarch in saucepan.
- Stir in sugar and cook over medium heat until thickened.
- Mix in butter, fresh lemon juice and grated lemon peel.
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dale ray says
January 19, 2019 at 5:33 pmThis recipe looks very good but im not crazy about lemon glaze. What other flavors would work with this?
Tonia says
January 19, 2019 at 11:09 pmI would suggest making a powdered sugar glaze. Mix 2 tablespoons of milk into 1 cup of powdered sugar. Add 1/2 tsp of vanilla if desired.
Lisa Mongo says
April 15, 2018 at 3:08 pmJust made this for the first time with some old bread and frozen berries a mixed bag. Was awesome. We also used coffee cream and half and half. 😍🤩🍓🍋🍒☕Thank you!!
Sheri says
December 23, 2017 at 8:55 amCould this be assembled 24 hours in advance, kept in the refrigerator and put in to cook in the morning? Would it get too soggy?
Tonia says
December 24, 2017 at 10:44 amIt will become soggier the longer it sits so I think that might be too long. I think it would be okay to be prepared the night before and left in the fridge overnight but I’ve never tried making it that way. ~Tonia
Rachel says
May 13, 2017 at 10:00 pmDo you put the sauce on while cooking, or prior to serving?
Susan B says
May 15, 2017 at 7:33 pmthe lemon sauce? I would think before serving.
Robyne says
January 23, 2017 at 6:21 amExcellent combination. Made it and was delicious.
Sarah says
August 15, 2016 at 8:02 pmMade this yesterday. It was pretty good, made it with homemade French bread. It definitely tasted better today, after sitting in fridge overnight
Caroline says
April 19, 2016 at 4:56 pmI have made this twice now and I have to say that this is 110% OUTSTANDING – – thanks for sharing such a great recipe!!
Amber McDermott a says
March 5, 2015 at 11:26 amI see you are supposed to bake on High for 3 to 4 hours. Could u do it the night before and cook on low for longer? So it’s ready for breakfast?
Tonia says
March 5, 2015 at 11:50 amI’m sorry Amber, that was a typo! Thanks for letting me know. It was supposed to be on low for 3 to 4 hours. If you had a slow cooker with a timer, you could try setting the timer.
Thomas says
March 3, 2015 at 9:11 amwhat would you change to adapt this to a regular oven ?
Naturally Nicole says
February 27, 2015 at 8:00 pmThis looks PHENOMENAL! Great blog
Chantelle says
February 27, 2015 at 4:59 pmWhat is half and half?
Tonia says
February 28, 2015 at 8:08 amHi Chantelle,
Half n half is equal parts of light cream and milk. It is sold in cartons in the US and often used in soups, desserts and as coffee creamer. Here is a link to more info: http://culinaryarts.about.com/od/glossary/g/Half-And-Half.htm
Thanks,
Tonia
Kim says
February 28, 2015 at 7:44 pmIt is half cream and half milk. Yoiu find it in the refridgerated section with the milk and creamers
Kim says
February 28, 2015 at 7:47 pmIt is half cream and half milk. You find it in the refridgerated section with the milk and creamers
Liz says
February 27, 2015 at 4:03 pmLooks and sounds excellent. Thanks so much. Have a nice weekend Tonia.
Abby says
February 27, 2015 at 3:40 pmOOHH…. WOW, over load on my senses ! Just love any bread pudding and anything with blue berries… so this is a must make for me ….
Thanks