[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.