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
Preparation
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.
