Slow-Cooker Caramel Apple French Toast

Ingredients

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

Equipment

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

Directions

1. Heat oven to 300F. 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.
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 160F and center is set.
11. Remove foil before serving by loosening edges with table knife.
12. Sprinkle with powdered sugar and serve with syrup.