One warm, gooey dessert that combines two seasonal favorites.
| Prep Time: | 25 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 5 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 ½ cups packed brown sugar
- 1 cup chopped pecans
- ½ cup unsalted butter, softened
- 1 (16 ounce) loaf day-old French bread, cut into 3/4-inch cubes
- 2 ½ cups milk
- 1 cup half-and-half
- 4 large eggs, lightly beaten
- ½ cup white sugar
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- butter-flavored nonstick cooking spray
Instructions
- Combine brown sugar, pecans, and softened butter in a small bowl; mash together with a fork.
- Place bread cubes in a large bowl. Beat milk, half-and-half, eggs, sugar, vanilla, and salt in another bowl. Pour over the bread and let sit for liquid to absorb, 5 to 10 minutes.
- Spray a slow cooker with nonstick spray. Pour 1/2 of the bread mixture into the prepared slow cooker and top with 1/2 of the pecan mixture. Repeat layers once more, then press down slightly.
- Cover and cook on Low until a knife inserted in the center comes out clean, about 3 hours.
- You can use heavy cream instead of half-and-half.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 249 mg |
| Sugars | 29 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Very good!!