I had a slow cooker and a pressure cooker. I decided to donate both to the VA. The pressure cooker had only been used maybe 3 times. I bought an Instapot because it does both and takes up less space. Over the weekend I made carmel pecan french toast and it turned out great. I mixed all the ingredients in the instapot before I went to bed. Set a delayed start and breakfast was ready when I woke up.

I cubed up a loaf of challah bread. you can also use French bread. Slightly stale bread works best for this recipe. Then I mixed 1 3/4 cups of half and half, 4 eggs, 1 tablespoon of vanilla, a teaspoon of cinnamon, quarter teaspoon of nutmeg and quarter teaspoon of sea salt together in a mixing cup. I poured the mixture over the bread and made sure the bread was well coated.  I mixed 1 cup of chopped pecans with with 2 tablespoons of unsalted butter and 3 tablespoons of brown sugar together until crumbly. I sprinkled this mixture over the saturated bread. I set the instapot for slow cooker mode on low for 3 hours. Then when I woke up. I served hot with bananas on top and I drizzled carmel sauce on top. I used Torani carmel sauce, but have also used Ghiridelli carmel sauce for baking. 

The left overs can be heated in the microwave.