BFMH: Apple Pecan French Toast

Again, I am a dummy. I completely forgot to take a picture. So here is the wonderful recipe without a picture of the yummy.


Apple Pecan French Toast

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

Apple-Pecan Filling

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

Topping

Powdered Sugar, Maple syrup or salted caramel topping, if desired

Directions

1 Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.

2 Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.

3 In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.

4 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.

5 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.

6 Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.

7 Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.