We know we’re always saying it, but we’re truly amazed by how much our slow cooker can do—and how delicious the results are! Take this Caramel Pecan French Toast, for instance. It’s a total game-changer, and the best part? You prep it the night before, let the challah bread soak up all those yummy flavors, then cook it for just 1 1/2 hours in the slow cooker. That’s it!
We made this for guests recently, and it was a hit! Everyone woke up to the mouthwatering smell of caramel and pecans, and it disappeared in no time. If you want to wow people with minimal effort, this is the recipe for you—and no one has to know how easy it is!
Slow Cooker Caramel Pecan French Toast
Serves 6-8
Ingredients:
- 1 loaf challah bread, torn or cubed (day-old works best)
- 1 3/4 cups half-and-half
- 1 cup pecans, chopped
- 4 eggs
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- Caramel sauce (store-bought or homemade)
Directions:
- Pulse butter and brown sugar in a food processor until it resembles small pebbles. Toss pecans in this mixture and set aside.
- In a large bowl, whisk together half-and-half, eggs, vanilla, cinnamon, nutmeg, and sea salt. Submerge the bread in this mixture, ensuring it’s evenly coated. For best results, cover and refrigerate for at least 4 hours or overnight.
- Grease the slow cooker with butter or non-stick spray and transfer the soaked bread into the cooker.
- Sprinkle the pecans and sugar-butter mixture over the top. Cook on LOW for 3 hours or on HIGH for 1 1/2 hours, stirring occasionally, until bubbly and golden brown.
- Serve hot, drizzled with caramel sauce, and enjoy!