Mix together the granulated sugar and two teaspoons ground cinnamon. Sprinkle it over the diced apples and stir to coat. Set aside.

In a separate bowl, whisk together eggs, half-n-half, apple sauce, caramel ice cream topping, brown sugar, vanilla extract, two teaspoons of cinnamon, nutmeg, and salt.

Make the bottom layer in a greased slow cooker by spreading four cups of the cubed bread on the bottom. Sprinkle with one cup of the diced apples and a quarter cup of the chopped walnuts. Pour half of the egg mixture over the bottom layer.

Make the top layer by adding the remaining ingredients in the same order.

Gently stir everything to coat the bread with the egg mixture.

Cook on low for 3-4 hours or until a knife inserted in the center comes out clean.

Uncover and cook for 10 minutes to help absorb extra liquid.

Serve warm with powdered sugar, vanilla ice cream and caramel topping.