Special Breakfast Recipe: Slow Cooker Caramel-Banana-Pecan Bread Casserole

If you've ever felt like a short-order cook while making French toast a few slices at a time, you'll appreciate this decadent bread casserole breakfast recipe. You'll have 12 servings ready to go (hot out of the slow cooker!) all at once. The full recipe appears at the end of the video.

[MUSIC] Slow cooker caramel-banana-pecan bread casserole. You'll need: Half-and-half, bread cubes, eggs, sugar, vanilla, cinnamon, nutmeg, butter, brown sugar, chopped pecans, butter, whipping cream, brown sugar, corn syrup, bananas, and vanilla. Line slow cooker. Prep bread cubes. Bake 300 degrees for 10-15 minutes. Add to slow cooker. Combine half-and-half, sugar, eggs, vanilla, cinnamon, nutmeg. Whisk. Pour mixture over bread cubes. Press bread down to moisten. Combine brown sugar and butter. Cut with pastry blender into pea-sized pieces. Stir in pecans. Sprinkle over bread mixture. Cover. Cook on low 4-5 hours. For caramel-banana sauce, add brown sugar, butter, whipping cream, and corn syrup. Boil. Whisking occasionally. Boil gently for 3 minutes. Add bananas and vanilla. Stir. Ingredients: 12 ounces french loaf, 2 cups half-and half, 3 eggs, 1/4 cup granulated sugar, 1 Tbs. vanilla, 1/2 Tsp. ground cinnamon, 1/8 Tsp. ground nutmeg, 2 Tbs. butter, 1/4 cup brown sugar, 1 cup chopped and toasted pecans. Caramel sauce ingredients: 3/4 cup brown sugar, 1/2 cup whipping cream, 1/2 cup butter, 2 Tbs. light corn syrup, 1 Tsp. vanilla, and 1 banana, thinly sliced. For this recipe and more slow cooker recipes, go to bhg.com/bananabreadcasserole.

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