Instant Pot Blueberry french toast bake three ways covers french toast casserole in the oven, slow cooker french toast and as photographed, instant pot blueberry french toast bake!
Preheat the oven to 350 degrees. Spray an 8x8" or 9x9" baking pan with nonstick spray.
Place 1/3 of the bread into the pan, sprinkle with some of the blueberries. Repeat with two more layers, reserving a few blueberries for the garnish.
In a bowl, beat the cream cheese with a hand mixer until smooth. Add the eggs, vanilla and sugar and beat until smooth again. Slowly add the milk with the mixer going on low speed.
Pour over the bread, pressing the bread down gently. Let rest in the fridge for 30 minutes, or overnight with plastic wrap over it.
In a small bowl, add the flour, brown sugar, cinnamon, and salt. Mix to combine and add the butter.
Using a pastry cutter, cut the butter into the mixture until it's evenly dispersed.
Sprinkle over the top of the bread and bake at 350 for 30-40 minutes.
Remove from oven and serve with warmed syrup and powdered sugar.
For the Slow Cooker
Line the slow cooker or crock pot with foil or spray well with nonstick spray.
Prepare as directed above, but in the slow cooker instead of a pan.
Sprinkle with the crumble topping and cook on low for 4 hours or high for 2 hours.