Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.