Caramel Banana Pecan Bread Casserole

A very tasty meal that can be made over night and ready for you when you wake up.

(Casserole)

1 12 ounce loaf of french bread cut/ripped in 1 inch cubes

2 cups half and half, light cream, or whole milk

3 eggs

1/4 cup of granulated sugar

1 table spoon of vanilla

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup packed brown sugar

2 table spoons butter

1 cup of pecans, coarsely chopped

(Sauce)

3/4 cup packed brown sugar

1/2 cup whipping cream

1/2 cup butter

2 table spoons light color corn syrup

1 banana

1 teaspoon vanilla

Line your slow cooker with disposable slow cooker liner.

Preheat oven to 300 degrees Fahrenheit, and then put cut/ripped bread into oven for 10 to 15 minutes or until they are like toast.

After the allotted time pull the bread out of the oven and allow them to cool till you can safely touch the pan without burning yourself. After the pan and bread has cooled put the bread into the slow cooker.

In a LARGE bowl whisk together the eggs, half and half (or substitute), sugar, vanilla, nutmeg, and cinnamon. Then pour the concoction over your bread in the slow cooker. Next take a tablespoon and gently press down all around the bread to make sure the entire casserole is moistened.

In a medium bowl use a pastry cutter (or fork) to cut the butter into the packed brown sugar until pieces are ~pea size. Then stir in the coarsely cut pecans. Next pour the mixture over your moistened bread.

cover your casserole and cook it on low for 4-5 hours. Then pull the lid off and let it cool slightly.

in a medium sauce pan mix together all the sauce ingredients from step one excluding the vanilla and banana and bring it to a boil with medium to high heat. Then cut the banana into thin slices and stir the vanilla and banana into the sauce.

Grab a plate, put some of the casserole onto the plate. Then pour a little of the sauce onto the casserole and enjoy!