Caramel-Banana-Pecan Bread Casserole


This delicious bread casserole is the perfect sweet treat for your weekend brunch.

Prep Time:
25 mins
Bake Time:
10 mins
Slow Cook Time:
4 hrs
Cool Time:
30 mins
Total Time:
25 mins


  • 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

  • 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


  1. Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner.

  2. 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.

  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

  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.

    Caramel-Banana-Pecan Bread Casserole
    Scott Little

Nutrition Facts (per serving)

658 Calories
39g Fat
68g Carbs
11g Protein
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.

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