Shared by Melissa Wallestad at Brunch for Lunch potluck.

1 cup lightly packed brown sugar
1 ¼ teaspoons cinnamon
¼ cup melted butter
12 slices bread
1 ½ cups blueberries, fresh or frozen
5 lightly beaten eggs
1 ½ cups milk
1 teaspoon vanilla
½ teaspoon salt
Syrup, whipped cream and fresh blueberries, for garnish

1 cup lightly packed brown sugar 1 ¼ teaspoons cinnamon 12 slices bread 1 ½ cups blueberries, fresh or frozen 5 lightly beaten eggs 1 ½ cups milk 1 teaspoon vanilla

Mix the brown sugar, cinnamon and butter in a small bowl. Coat a slow cooker with cooking spray and coat the bottom with 1/3 of the sugar mixture. Add 6 slices bread, then another 1/3 of the sugar. Sprinkle with the blueberries. Add the other 6 slices bread and the remaining sugar. Beat the eggs with the milk, vanilla and salt in a bowl. Pour over the bread and press down lightly. Cover and refrigerate several hours. Cook on low for 3 to 4 hours and serve with syrup, whipped cream and blueberries on top.