Blueberry French Toast (Sahoor in a Crock Pot)

Slow Cooker Blueberry French Toast

1 cup softened cream cheese
1 loaf of french bread, sliced into 1 inch thick pieces
1 1/2 cup fresh or frozen blueberries
8 eggs, beaten
2 – 5 ounce cans of evaporated milk
2/3 cup of heavy cream
1 cup sugar
pinch salt
2 t vanilla
3/4 t cinnamon
Slice bread into 1-inch thick slices. After slicing bread let it sit out for 6-8 hours to dry out. (Do not skip this step, it is very important in having a non-soggy final dish).
Spray a 5 – 6 quart slow cooker with nonstick cooking spray. Spread cream cheese on one side of each slice of bread. Place the bread, cream cheese side down, into the crock. (Stand them up and lean them against each other and allow them to overlap a little) Sprinkle the blueberries evenly over the bread, allowing some to fall between the slices.
Combine the remaining ingredients in a medium mixing bowl. Pour mixture over the bread and berries in the slow cooker. Gently press the bread down into the egg mixture. Let the mixture sit for 10 minutes and then press the bread down again. Repeat until the liquid is mostly absorbed, about 30 minutes.
Cook on low for 3 – 4 hours. The casserole will be slightly browned on the edges when done. If there appears to be any excess liquid, remove the lid and cook for an additional 30-60 minutes. Serve with powdered sugar or maple syrup.
Note: Don’t skimp on the evaporated milk and heavy cream. If you sub regular milk, there is a chance that it could curdle or clump during cooking.
*I switched evaporated milk for almond milk and coconut milk for heavy cream. I didn't use the cream cheese, but you can certainly add it. Also instead of leaving the bread out I baked it in the oven til it was crisp. Maybe 20-30 minutes on 325-350

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