Slow-Cooker Caramel Apple French Toast

By sandycon

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

Details

Servings 1
Cooking time 185mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.

2
Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.

3
In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.

4
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.

5
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.

6
Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.

7
Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.