Slow Cook Caramal French Toast

By emp1438

Ingredients

• 1 loaf challah bread, torn into strips or cubed (older bread works better in this recipe)
• 1 3/4 cups half-and-half
• 1 cup pecans, roughly chopped
• 4 eggs
• 3 tablespoons brown sugar
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• caramel sauce (store-bought or homemade)

Details

Servings 6
Adapted from 12tomatoes.com

Preparation

Step 1

Serves 6-8

Directions

Combine butter and brown sugar in food processor and pulse together until mixture is the consistency of small pebbles.

In a large bowl, whisk half-and-half and eggs together until combined, then stir in vanilla extract, cinnamon, nutmeg and sea salt.

Submerge bread strips in liquid and carefully stir so everything is coated completely.

Note: if preparing ahead of time, cover and refrigerate for at least 4 hours, or overnight.

Sprinkle your butter and sugar coated pecans over the top of the bread mixture and cook on LOW for 3 hours (or on HIGH for 1 1/2), stirring occasionally, or until mixture is bubbly and bread is cooked through and golden brown.

Transfer to plates, drizzle with caramel sauce, and serve hot.