Slow Cooker Breakfast Casserole
- 1 loaf of french or italian bread, torn into bite size chunks
- 2 cups milk
- 6 eggs
- 2 teaspoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 6 tablespoons brown sugar, divided
- 2 tablespoons butter
In a bowl whisk together milk, eggs, maple syrup, vanilla, cinnamon, and 3 tablespoons brown sugar until well combined.
Place bread pieces in slow cooker and our egg mixture over the bread.
Cover and place in refrigerator overnight.
When ready to cook, sprinkle on remaining 3 tablespoons of brown sugar and cut butter into small pieces and evenly distribute over the top of the casserole.
Cover and cook on low for 6 hours.
Serve with fresh berries and enjoy!