French Toast Casserole

I had been wanting to make this one for awhile, but had no excuse...so a couple of weekends ago I invited a few people over for brunch in order to test this recipe out. The French Toast Casserole was a huge success: everyone loved it, it made great leftovers, and not only that but since I used the slow cooker I was able to smell it all day. And, as I described to my guests, it smelled like breakfast at summer camp. Oh, the memories.

French Toast Cassserole
1 french baguette
2 cups milk
6 large eggs
1 cup heavy cream
1/3 cup sugar
2 teaspooons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup packed brown sugar
1/2 stick unsalted butter (softened)
1 cup chopped pecans

Begin by lining your slow cooker with aluminum foil and spraying with a non-stick spray. The aluminum foil will prevent the casserole from sticking to the edges of your crockpot. Heat oven to 225 degrees. Chop the french baguette into 1 inch pieces and bake about 40 minutes.

read into slow cooker. Whisk together milk, eggs, cream, sugar, vanilla, cinnamon, and nutmeg together in a bowl and then pour the mixture over bread. Mix brown sugar and butter in a bowl and then stir in nuts. Sprinkle this mixture over your casserole.

Cover and cook about 4 hours on low.