Categories: Breakfast
Ingredients
- 12 oz. jar caramel topping, divided
- 16 oz. loaf French bread, cut into 1-inch thick slices
- 1/2 cup chopped toasted pecans
- 3 large eggs
- 1 cup whole milk
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/4 tsp ground nutmeg
- 6 tbsp. unsalted butter, cubed
- Sliced bananas
- Garnish: chopped pecans
Directions
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Spray a slow cooker with cooking spray.
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Spread a thin layer of 1/2 cup caramel onto one side of each bread slice. Arrange slices, caramel side up, in even layers in slow cooker. Sprinkle with pecans.
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In a large bowl, whisk together eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour mixture all over bread. Dot with butter.
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Cover and cook on HIGH until cooked through, about 2 hours. Serve with bananas and remaining caramel. Garnish with pecans.