It's a yearly thing at our place, making it the night before Christmas. No last minute cooking on Santa's watch haha

Ingredients:

1 loaf of challah or brioche bread, torn into chunks (best if a day old)

1 and 3/4 cups of half-and-half

1 cup of coarsely chopped pecans

4 large eggs

3 tablespoons of brown sugar

2 tablespoons of unsalted butter

1 tablespoon of vanilla extract

1 teaspoon of ground cinnamon

A pinch of salt

Instructions (Preparation Night):

In a food processor, combine butter and brown sugar until it forms a crumbly texture.

Toss this crumbly mixture with the pecans and set aside.

In a separate bowl, mix the half-and-half, eggs, vanilla, cinnamon, and salt, ensuring a smooth blend.

Drench the bread pieces in this custard mix, pressing slightly to ensure uniform soaking. Seal the bowl and place it in the fridge overnight.

Instructions (Morning of Serving):

Bring out the custard-soaked bread, allowing it to settle to room temperature as you ready your slow cooker.

Transfer the bread mix to a greased slow cooker, leveling it out with a spatula. Scatter the pecan mixture generously on top.

Cook on low for 3 hours or opt for a quicker version on high for 1.5 hours. To check its readiness, poke the center with a knife; if it emerges clean, your French toast is set!

Let it stand for a few moments post-cooking. As you serve, drench the warm slices with caramel sauce, perhaps even a sprinkle of pecans or a dusting of powdered sugar for that picture-perfect finish.