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The Most Decadent Breakfast: Caramel-Banana-Pecan Bread Casserole

We'll show you how to make the ultimate sweet breakfast casserole! Drizzle rich caramel-banana sauce over custardy and crunchy bread pudding served right from the slow cooker.

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Made in the slow cooker and served with caramel banana sauce, this decadent caramel-banana-pecan bread casserole will have your friends and family begging for the recipe. Start by arranging about nine cups of cut up French bread cubes in a single layer on a large baking pan. You'll need a 12-ounce loaf of French bread and cut the cubes about one inch in size. Bake the bread cubes in a 300-degree Fahrenheit oven for five minutes. Stir the cubes and continue baking them until they're golden. This should take another five to seven minutes. Remove the bread crumbs from the oven, and allow them to cool. Next, line a 3-1/2 to 4-quart slow cooker with a disposable slow cooker liner. Arrange the toasted bread cubes on the bottom. Now, we'll pour two cups of half and half into a large bowl. Add three eggs, a quarter cup sugar, one tablespoon of vanilla, half teaspoon of ground cinnamon, and an eighth teaspoon of nutmeg. Whisk everything together. Pour it over the bread cubes. Use the back of a spoon to press the bread cubes down so that they are moistened completely. Now, place two tablespoons of butter in a medium bowl, add a quarter cup of packed brown sugar, then use a pastry blender to cut the butter into the sugar until it forms pea-sized pieces. Stir in one cup of coarsely chopped and toasted pecans. Sprinkle the pecan mixture on top of the bread cubes in the slow cooker. Add the cover, and cook the casserole on low for four to five hours. To check for doneness, insert a knife into the center. If it comes out clean, the casserole is done. Remove the liner from the slow cooker and allow the casserole to cool for 30 minutes. If you cannot easily remove the liner, just turn off the slow cooker. While the casserole is cooling, stir together the caramel banana sauce. Place 3/4 of a cup of packed brown sugar into a medium-sized heavy sauce pan. Add a half cup of whipping cream, a half cup of butter, and two tablespoons of light colored corn syrup. Stir the ingredients together. Then, place the pan over a medium high heat. Bring the sauce to a boil, whisking it occasionally. Then, reduce the heat to medium. Boil the sauce gently for three minutes, then remove it from the heat. Stir in one teaspoon of vanilla, then pour the sauce into a small bowl and allow to cool. Just before serving, stir in one thinly-sliced banana. You can make the caramel banana sauce ahead of time. Just keep it covered and chilled, then, bring it to room temperature just before adding the bananas and serving it. Spoon a little of the sauce over each serving of the casserole. If you have any left over sauce, it's terrific spooned over vanilla ice cream.