Ingredients
9 cups cubed day-old white bread (about 8 slices)1/2 cup chopped pecans1/2 cup butterscotch chips4 large eggs2 cups half-and-half cream1/2 cup packed brown sugar1/2 cup butter, melted1 teaspoon vanilla extractWhipped cream and butterscotch ice cream topping
Preparation
Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine.
Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.
