Slow-Cooker Caramel Apple French Toast

Ingredients

• 10 cups egg bread loaf - crusts french cubed ()
• 8  eggs 
• 0.5 cup milk 
• 0.3 cup brown sugar light packed
• 1.5 teaspoons vanilla 
• 0.5 teaspoon ground cinnamon 
• 8 tablespoons butter softened
• 3  apples peeled coarsely chopped
• 1 cup brown sugar light packed
• 1 teaspoon ground cinnamon 
• 1 cup pecans coarsely chopped
• 1 serving mrs richardson's butterscotch caramel sauce salted
• 2 cups frangelico (1 pint)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• aluminum foil
• slow cooker

Directions

1. Heat oven to 300°F. On large cookie sheet, spread bread cubes.
2. Bake 20 to 30 minutes or until dry.
3. Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
4. In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat.
5. Let stand 15 minutes, folding occasionally.
6. In 8-inch skillet, melt 2 tablespoons of the butter.
7. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
8. Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples.
9. Sprinkle with half of the brown sugar mixture. Repeat layers.
10. Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
11. Remove foil before serving by loosening edges with table knife.
12. Sprinkle with powdered sugar and serve with syrup.