8 cups cubed (day old) French bread (1-inch pieces)
4 eggs
2 cups half-and-half
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla
1/2 cup toffee bits
Topping:
1/2 cup caramel topping
1/4 teaspoon vanilla
Whipped topping, if desired
Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker. In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed. Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits. Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center. Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.