2019-11-01 Cooking with Paula Deen

2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 16

aa SIMPLE SLOW COOKER b

EASY AND DECADENT

Sweet Morning Treat CROWD-PLEASING BREAKFAST

CARAMEL BANANA BAKED

FRENCH TOAST

Makes 6 to 8 servings

1 (12-ounce) jar caramel topping,

divided

1 (16-ounce) loaf French bread,

cut into 1-inch-thick slices

½ cup chopped toasted pecans

3 large eggs

1 cup whole milk

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

¼ teaspoon kosher salt

¼ teaspoon ground nutmeg

6 tablespoons unsalted butter,

cubed

Sliced bananas

Garnish: chopped pecans

1. Spray a 5-quart slow cooker with
   cooking spray.


2. Spread a thin layer of ½ cup caramel
   onto one side of each bread slice.

Arrange slices, caramel side up, in even

layers in slow cooker. Sprinkle with

pecans.

3. In a large bowl, whisk together eggs,
   milk, cinnamon, vanilla, salt, and
   nutmeg. Pour mixture all over bread.
   Dot with butter.


4. Cover and cook on high until an
   instant-read thermometer inserted in
   center registers 175°, about 2 hours.
   Serve with bananas and remaining
   caramel. Garnish with pecans, if desired.