SLOW-COOKER CARAMEL APPLE FRENCH TOAST

Slow-Cooker Caramel Apple French Toast image

Put leftover French or challah bread to good use with this decadent French toast layered with apples, brown sugar, pecans and butter-lots of butter. Pass the syrup, whipped cream and berries, please!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 3h5m

Yield 8

Number Of Ingredients 13

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Ingredients

10 cups cubed (3/4-inch) French or challah bread
8 eggs
2 cups (1 pint) half-and-half
1/2 cup milk
1/3 cup packed light brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon
8 tablespoons butter, softened
3 apples, peeled and coarsely chopped (3/4-inch pieces)
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1 cup coarsely chopped pecans
Powdered Sugar, Maple syrup or salted caramel topping, if desired

Steps:

Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
In 8-inch skillet, melt 2 tablespoons of the butter. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples. Sprinkle with half of the brown sugar mixture. Repeat layers.
Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.

Nutrition Facts : Calories 680, Carbohydrate 76 g, Cholesterol 240 mg, Fat 5, Fiber 4 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 46 g, TransFat 1 g