Slow Cooker Caramel Apple French Toast
Ingredients
For the French Toast
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
For the Apple-Pecan Filling
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
For the Topping
Powdered Sugar, Maple syrup or salted caramel topping, if desired
Directions
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.
Find original Recipe here: http://www.bettycrocker.com/recipes/slow-cooker-caramel-apple-french-toast/154a0eba-b6b5-47c3-8bcc-a8c2391df813
For the French Toast
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
For the Apple-Pecan Filling
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
For the Topping
Powdered Sugar, Maple syrup or salted caramel topping, if desired
Directions
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.
Find original Recipe here: http://www.bettycrocker.com/recipes/slow-cooker-caramel-apple-french-toast/154a0eba-b6b5-47c3-8bcc-a8c2391df813
