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Caramel-Banana-Pecan Bread Casserole

3.5 by 67 people
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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 10 mins 300°F
  • Slow Cook: 4 hrs to 5 hrs (low)

Caramel-Banana-Pecan Bread Casserole



  1. Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner.
  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. 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. 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. 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. Serve casserole with Caramel-Banana Sauce.

Caramel-Banana Sauce



  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.

Nutrition Facts (Caramel-Banana-Pecan Bread Casserole)

    Per serving:
  • 658 kcal cal.,
  • 39 g fat
  • (19 g sat. fat,
  • 5 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 160 mg chol.,
  • 445 mg sodium,
  • 68 g carb.,
  • 3 g fiber,
  • 38 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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