Caramel-Banana-Pecan Bread Casserole

Caramel-Banana-Pecan Bread Casserole
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Ingredients
  1. Disposable slow cooker liner
  2. 1 12 ounce loaf French bread, cut into 1-inch cubes (about 9 cups)
  3. 2 cups half-and-half, light cream, or whole milk
  4. 3 eggs or 3/4 cup refrigerated or thawed frozen egg product
  5. 1/4 cup granulated sugar
  6. 1 tablespoon vanilla
  7. 1/2 teaspoon ground cinnamon
  8. 1/8 teaspoon ground nutmeg
  9. 2 tablespoons butter
  10. 1/4 cup packed brown sugar
  11. 1 cup pecans, coarsely chopped and toasted
  12. 1 recipe Caramel-Banana Sauce (recipe follows)
Instructions
  1. 1. Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner.
  2. 2. Preheat oven to 300 degrees F. Arrange bread cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until bread cubes are golden, stirring once or twice; cool. Place bread cubes in prepared slow cooker.
  3. 3. In a large bowl whisk together half-and-half, eggs, granulated sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread cubes in cooker. With back of a large spoon, press bread down slightly to moisten cubes completely.
  4. 4. In a medium bowl, using a pastry blender, cut butter into brown sugar until pieces are pea-size. Stir in pecans. Sprinkle pecan mixture over bread mixture in cooker.
  5. 5. Cover and cook on low-heat setting for 4 to 5 hours or until a knife inserted into the center comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool mixture for 30 minutes.
  6. 6. Serve casserole with Caramel-Banana Sauce.
  7. Caramel-Banana Sauce
  8. Yield: 1-1/2 cups
  9. ingredients
  10. 3/4 cup packed brown sugar
  11. 1/2 cup whipping cream
  12. 1/2 cup butter
  13. 2 tablespoons light-color corn syrup
  14. 1 teaspoon vanilla
  15. 1 banana, thinly sliced
  16. directions
  17. 1. In a medium heavy saucepan combine brown sugar, whipping cream, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 3 minutes more. Remove from heat. Stir in vanilla. Pour sauce into a small bowl; cool to room temperature. If desired, cover and chill in the refrigerator overnight. To serve, let chilled sauce stand at room temperature for 1 hour. Stir in banana.
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