CROCK POT CREAMY BANANA FRENCH TOAST

1 (10-inch) stale (a day or two old bread) French baguette, cut into 1-inch slices

4-ounces cream cheese, room temperature

3 to 4 bananas, sliced into rounds

2 tablespoons light brown sugar

½ cup chopped walnuts or pecans

3 eggs

¼ cup skim milk

⅓ cup honey

1 teaspoon ground cinnamon

pinch of nutmeg

½ tablespoon pure vanilla extract

2 tablespoons butter cut into thin slices

Honey, optional

Lightly grease a 6.5-quart (or larger) crock pot with cooking spray.

Spread cream cheese on both sides of all bread slices and arrange slices in a single layer on the bottom of the crock pot.

Layer banana slices over the bread slices. and sprinkle with brown sugar and nuts.

Arrange butter slices over the top and set aside.

In a mixing bowl, lightly beat eggs using a whisk or egg beaters.

Add milk, honey, cinnamon , nutmeg and vanilla extract; whisk until thoroughly combined.

Pour egg mixture over bread.

The liquid should not cover the bread slices, but it should come up about three-quarters of the way up. If it's less than that, add more liquid.

Cook on LOW for 3 to 4 hours or on HIGH for 2 to 2.5 hours.

Remove lid and, if not using immediately, set the dial to "warm".

Transfer to plates, drizzle with honey and serve.

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