SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caramel-Banana-Pecan Bread Casserole

Makes: 8 servings
Prep 25 mins Bake 300°F 10 mins Slow Cook 4 hrs to 5 hrs  (low) Cool 30 mins
Caramel-Banana-Pecan Bread Casserole
Ingredients
  •  Disposable slow cooker liner
  • 1 12  ounce loaf  French bread, cut into 1-inch cubes (about 9 cups)
  • 2  cups  half-and-half, light cream, or whole milk
  • 3  eggs or 3/4 cup refrigerated or thawed frozen egg product
  • 1/4  cup  granulated sugar
  • 1  tablespoon  vanilla
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground nutmeg
  • 2  tablespoons  butter
  • 1/4  cup  packed brown sugar
  • 1  cup  pecans, coarsely chopped and toasted
  • 1  recipe  Caramel-Banana Sauce
Directions

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

Yield: 1-1/2 cups
Ingredients
  • 3/4  cup  packed brown sugar
  • 1/2  cup  whipping cream
  • 1/2  cup  butter
  • 2  tablespoons  light-color corn syrup
  • 1  teaspoon  vanilla
  • 1  banana, thinly sliced
Directions

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 658,
  • Fat, total (g) 39,
  • chol. (mg) 160,
  • sat. fat (g) 19,
  • carb. (g) 68,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 5,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 38,
  • pro. (g) 11,
  • vit. A (IU) 972,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 445,
  • Potassium (mg) 322,
  • calcium (mg) 141,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe