Recipes and Cooking Caramel-Banana-Pecan Bread Casserole 3.0 (1) 1 Review This delicious bread casserole is the perfect sweet treat for your weekend brunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 13, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 10 mins Slow Cook Time: 4 hrs Cool Time: 30 mins Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients Disposable slow cooker liner 1 12 ounce loaf French bread, cut into 1-inch cubes (about 9 cups) 2 cup half-and-half, light cream, or whole milk 3 eggs or 3/4 cup refrigerated or thawed frozen egg product ¼ cup granulated sugar 1 tablespoon vanilla ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 2 tablespoon butter ¼ cup packed brown sugar 1 cup pecans, coarsely chopped and toasted 1 recipe Caramel-Banana Sauce Caramel-Banana Sauce ¾ cup packed brown sugar ½ cup whipping cream ½ cup butter 2 tablespoon light-color corn syrup 1 teaspoon vanilla 1 banana, thinly sliced Directions Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner. Preheat oven to 300°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. 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. 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. 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. Serve casserole with Caramel-Banana Sauce. Caramel-Banana Sauce 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. Scott Little Rate it Print Nutrition Facts (per serving) 658 Calories 39g Fat 68g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 658 % Daily Value * Total Fat 39g 50% Saturated Fat 19g 95% Cholesterol 160mg 53% Sodium 445mg 19% Total Carbohydrate 68g 25% Total Sugars 38g Protein 11g Vitamin C 2.4mg 12% Calcium 141.4mg 11% Iron 2.5mg 14% Potassium 322mg 7% Folate, total 80.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.