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crock-pot blueberry breakfast casserole

Crock-Pot Blueberry Breakfast Casserole

Cream cheese pockets with blueberries! Top with powdered sugar. Crowd pleaser!
Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins
Course Breakfast
Cuisine American
Servings 6 People


  • 1 Loaf French Bread cubed
  • 1 16oz Fresh or Frozen Blueberries
  • 1 8oz Cream Cheese cubed
  • 1 Cup Sour Cream
  • 2/3 Cup Light or Dark Brown Sugar packed
  • 3/4 Cup Milk
  • 1/2 Cup Maple Syrup
  • 10 Medium Eggs
  • 1 Teaspoon Vanilla Extra
  • 1 Teaspoon Ground Cinnamon


  • 1/4 Cup Powdered Sugar


  • Cut a sheet of parchment paper long enough to fit in the bottom of a 5 qt or larger crock-pot or a casserole crock-pot. The paper needs to cover the bottom and some of the sides.
  • Add the cubed pieces of French Bread to the crock-pot.
  • Sprinkle the blueberries over the bread evenly.
  • In a bowl, mix the remaining ingredients.
  • Pour the egg mixture over the top of the bread making sure all the bread is covered.
  • Cover and Cook on LOW for 4 to 5 hours or until the edges just begin to brown and the center has set.
  • Serve topped with powdered sugar.


This can be cooked in the oven. Preheat the oven to 350 degrees. Use a well greased 9x13 baking dish. Cover with foil and cook for 30 minutes. Remove the foil and cook for an additional 30 minutes or until the middle has set.
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