Ingredients:

  • Butter, for greasing slow cooker
  • 450g cubed brioche or challah bread
  • 480ml whole milk
  • 4 large eggs
  • 50g granulated sugar
  • 5ml vanilla extract
  • 3g ground cinnamon
  • 1.5g salt
  • 300g fresh blueberries
  • 1 tbsp cornstarch
  • 15ml lemon juice
  • 2g lemon zest
  • 60g all-purpose flour
  • 100g brown sugar, packed
  • 56g unsalted butter, chilled and cubed
  • 3g cinnamon

Instructions:

  1. Grease the interior of the slow cooker thoroughly with butter.
  2. Toss blueberries with cornstarch, lemon juice, and lemon zest.
  3. Layer half of the bread cubes in the bottom of the slow cooker, followed by half of the blueberry mixture. Repeat the layers, ensuring blueberries are tucked into the bread crevices.
  4. In a mixing bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and salt until pale and frothy.
  5. Pour the liquid custard evenly over the bread layers and gently press down with a spatula to ensure all bread is submerged.
  6. In a small bowl, rub together the flour, brown sugar, chilled cubed butter, and cinnamon with fingertips until the texture resembles coarse crumbs.
  7. Sprinkle the streusel topping evenly across the surface.
  8. Cover and cook on Low for 4 hours (or 8 hours overnight) until the center is set and edges are toasted.