Breakfast & Brunch
Slow-Cooker Caramel Apple French Toast
Description
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!
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
Directions:
- 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.
