Step 1

Spray the slow cooker insert with cooking spray and sprinkle about 1/3 of the brown sugar mixture into the bottom of it. Use the rest to spread evenly on all of the bread slices.

Step 2

Layer half the bread into the slow cooker, cutting or tearing it to fit, and sprinkle all of the blueberries on top.  Layer the remaining bread on top in a slightly overlapping pattern.

Step 3

In a large mixing bowl, combine eggs, milk, vanilla and salt and whisk to completely mix.  Gently pour over the bread layers and press the bread down to submerge it in the milk and egg mixture. Cover and refrigerate overnight or for at least 2 hours.

Step 4

When ready to cook, place the insert into the slow cooker and set it to LOW heat for 4 hours.

Step 5

Serve with warm maple syrup and a garnish of fresh blueberries.

Step 6

Make this recipe in a slow cooker with a removable insert.

Step 7

A firm sandwich bread works best, but you may substitute whatever bread you have available. This is a good place to use up bread which is no longer fresh as that will hold together best in this dish. If you use a baguette, cut it into ½ inch slices and use about 20 slices.