Make this Crockpot Bread Pudding with Apples and Caramel Sauce and see why it is a true comfort food dessert. Drizzle the caramel sauce on top with a scoop of ice cream or whipped cream just before serving, and enjoy this dessert with a cup of Earl Grey tea.
This comfort dessert is filled with fresh chopped apples, apple pie filling, heavy cream, maple syrup, butter and warm spices, and it makes your kitchen smell incredible as it slowly cooks. There is something special about letting the crockpot do the work; just try not to sneak a bite before it is finished!
If you enjoy slow, comforting breakfasts and desserts, you may also love my crockpot French toast casserole, which uses similar flavors and is a great breakfast recipe.
Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: about 4 hours in the crockpot
- ⏳ Total Time: about 4 hours 20 minutes
- 🍽️ Servings: 8
- ⚡ Calories: 920kcal per serving
- 🌶️ Flavor Profile: Custardy bread and tender apples with maple, cinnamon and a buttery homemade caramel drizzle
- ✋ Difficulty: Easy, the crockpot does most of the work
Quick Answer
Preheat a 6 to 7 quart crockpot on High for 20 minutes and melt butter in the bottom. Crisp 1 inch bread cubes in the hot butter, then pour over a custard of sliced apples, apple pie filling, sweetened condensed milk, cream, maple syrup, brown sugar, cinnamon and eggs. Cook on High 45 minutes, then Low about 3 hours, turning once, until a knife in the center comes out clean. Serve with vanilla ice cream and caramel sauce.
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Why This Recipe Works
Click to see the technique science
- Preheating the crockpot first. Starting with a hot slow cooker helps the eggs begin setting right away instead of steaming in liquid, which is what prevents a watery center.
- Crisping the bread in butter. Tossing the cubes in sizzling butter and letting them sit 10 minutes firms the outside so they hold their structure in the custard.
- The High to Low method. Beginning on High gives the custard a head start, then switching to Low lets everything cook evenly without drying the edges.
- Turning the pudding halfway. Gently flipping it lets excess moisture redistribute and helps all sides brown.
- Sweetened condensed milk in the custard. It brings concentrated sweetness and a smooth set that never tastes eggy, while the heavy cream’s fat keeps it silky and stops it from curdling over the long cook.
- Two kinds of apple. Fresh slices soften and release natural pectin; apple pie filling adds spice and a lightly thickened base that binds the pudding together.
- The knife test. Cooking time varies by crockpot, so a clean knife in the center is the only reliable sign it is done.
Why You’ll Love This Recipe
- The crockpot does the work. About 20 minutes of cutting bread and apples, then it cooks low and slow with a few gentle stirs.
- Your house smells like fall. Apples, maple, cinnamon and butter bubbling away for hours.
- Homemade caramel sauce. Make it at any point, or skip it if you like, but trust me, it is the finishing touch that takes this recipe over the top.
- Perfect for holidays, brunch or cozy nights at home. Serve it warm and scoopable or chilled and sliced.
- It frees up the oven. A lifesaver on Thanksgiving and Christmas when every rack is spoken for.
- Part of the fall lineup: it sits right alongside my fall crockpot recipes and the crockpot breakfast dishes.
Key Ingredients
A pantry and produce list, plus a quick homemade caramel. Quantities are in the recipe card below.
- Bread (French or Challah). Slightly stale French or challah bread absorbs the custard without falling apart, giving the pudding structure while staying soft inside.
- Apple Pie Filling. Adds sweetness, spice and a lightly thickened base that helps bind the pudding together while boosting the apple flavor.
- Apples. Fresh apples soften as they cook and add texture and natural sweetness. Not sure which to buy? My guide to types of apples helps.
- Sweetened Condensed Milk. Creates a rich, creamy custard with concentrated sweetness and helps the pudding set smoothly.
- Heavy Cream. Keeps the custard silky and prevents it from curdling during slow cooking.
- Cinnamon. Enhances the sweetness and brings warm spice that pairs perfectly with apples.
- Brown Sugar and Maple Syrup. Moisture and a deep, caramel like flavor that gives the pudding richness and color.
- Butter. Adds flavor and lightly crisps the bread, balancing the soft custardy center with structured bites.
- For the caramel sauce: granulated sugar, brown sugar, water, butter, heavy cream and a pinch of salt.
See the recipe card below for exact quantities and full instructions.
Variations & Substitutions
- Challah: rich and slightly sweet; gives the most custardy texture.
- French bread: a classic choice with a sturdy crumb that absorbs custard well.
- Italian bread: slightly firmer, perfect if you like a more structured slice.
- Very fresh bread? Cube it and let it sit out for an hour, or lightly toast it, so it absorbs the custard without turning mushy.
- Oven method: layer the bread in a 9 x 13 pan, top with everything except the sauce, let it soak 20 minutes and bake at 350°F for 50 minutes. Add the sauce after baking.
- Skip the caramel: a drizzle of warm maple syrup or a scoop of vanilla ice cream is plenty. For more caramel desserts, try my salted caramel cheesecake or caramel pumpkin cookies.
How to Make Crockpot Bread Pudding
- Preheat a 6 to 7 quart crockpot on High for 20 minutes, then melt 1½ tablespoons of the butter in the bottom until sizzling. Meanwhile, cut the loaf into 1 inch cubes and peel and slice the apples ¼ inch thick. Toss the apples with ¼ cup sugar, stir in the apple pie filling and cinnamon, then the condensed milk, cream, maple syrup, brown sugar and salt, and finally the beaten eggs.
- Add the bread cubes to the hot butter and toss gently to coat. Spread them evenly and let them sit for 10 minutes, or until slightly crunchy.
- Pour the apple mixture evenly over the bread. Dot the top with the remaining 1½ tablespoons of butter in thin slices, sprinkle with a little sugar and cover.
- Cook on High for 45 minutes, then on Low for about 2 hours. Once most of the liquid is absorbed, gently turn the pudding top to bottom, cook another hour, and test the center with a knife; when it comes out clean, it is done. Serve warm with vanilla ice cream and caramel sauce.
For the caramel sauce:
- In a heavy saucepan, combine ½ cup granulated sugar, ½ cup brown sugar and ¼ cup water. Let it sit for 2 minutes, then bring to a boil over High, whisking constantly.
- Remove the pan from the heat and stir in 6 tablespoons of butter, cut into small pieces, and ⅛ teaspoon salt until melted. Slowly pour in ½ cup heavy cream, stirring constantly until blended.
- Return the pan to the heat and bring it back to a boil, stirring so it doesn’t burn. Remove from the heat and keep stirring until thickened. It thickens more as it cools; store it in a jar in the refrigerator and drizzle just before serving.
Recipe Tips & Tricks
- Use day old bread whenever possible. Slightly dry bread absorbs the custard better and holds its shape during slow cooking.
- Don’t skip preheating the crockpot. Starting hot helps the eggs set properly and prevents a watery center.
- Flip gently, not aggressively. Turning the pudding midway cooks it evenly without mashing the bread.
- Trust the knife test. Crockpots vary, so check the center to make sure it is fully cooked.
- Smaller crockpot? A 4 to 5 quart works, but the pudding is deeper and may need 20 to 40 extra minutes; never fill it more than ¾ full.
- New to slow cooking? My crockpot tips and uses cover sizes, settings and the mistakes to avoid.
Serving Ideas & Suggestions
Serve it warm with vanilla ice cream and caramel sauce for dessert, chilled and sliced into squares for brunch, or with coffee or hot tea for a cozy afternoon treat. It is lovely with a caramel brulee latte, a dirty chai, an iced chai with pumpkin cold foam or one of my Christmas teas during the holidays.
Building a fall dessert table? Add an apple pie with a lattice top, Amish cinnamon bread and pumpkin pull apart bread, and find more ideas in my apple recipes for fall and the fall recipes collection.
This is not meant to be a low calorie dessert. It is a special occasion recipe, perfect for holidays, family gatherings or those nights when you just want something warm and comforting.
Crockpot Bread Pudding FAQs
The custard: sweetened condensed milk, heavy cream, maple syrup and brown sugar soak right into the bread. The caramel sauce is made separately from granulated and brown sugar, butter, heavy cream and a pinch of salt, and gets drizzled on at serving time.
Yes. Cut up the bread into a 9 x 13 pan and add the rest of the ingredients on top, except for the sauce. Let it soak into the bread for 20 minutes, then bake at 350°F for 50 minutes. Make the sauce as in the recipe and add it after baking.
Slightly stale is best, meaning not soft, left out on the counter. French or challah bread works well. If your bread is too soft, cut it up and leave it on the counter overnight before using it.
Yes, but the bread pudding will be deeper and may need 20 to 40 additional minutes of cooking time. Avoid filling the crockpot more than ¾ full, and check the center with a knife to make sure it is fully cooked.
Yes, but the bread pudding will cook faster and spread out more. Begin checking for doneness 30 to 45 minutes earlier to keep the edges from drying out.
Preheat the crockpot, crisp the bread cubes in the hot butter before adding the custard, start on High then switch to Low, turn the pudding once halfway, and always test the center with a knife.
- Slow Cooker Liners Make Clean Up a Breeze
- Crockpot Travel Carrier: Take your favorite crockpot with you and keep it safe from spills.
- Digital Thermometer Perfect for checking the temperature of your meats in the crockpot.
- Baggy Rack Bag openers to hold bags open as you pour in ingredients.
- Crockpot Trio 3 1.5 crocks for side dishes and dips.
- Pioneer Woman 7 Quart Programmable Crockpot
- 13 Crockpot tips and uses
Bread Pudding with Caramel Sauce in a Crockpot
Equipment
- 6-7 Quart Crockpot
Ingredients
- 1 Loaf un-sliced bread
(Italian – French – Challah – or your favorite) - 1 Can Sweetened Condensed Milk
- 1/2 Cup heavy cream
- 1 Can Apple pie filling
- 1/2 Cup Maple syrup
- 3 Apples peeled and sliced
- 3 Tablespoon Butter Divided as Below
- 1/4 teaspoon salt
- 1 Cup Brown Sugar
- 1/4 cup granulated sugar
- 1 Tablespoon Cinnamon
- 2 Eggs Beaten
Caramel Sauce
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1/4 Cup Water
- 1/2 Cup Heavy Cream
- 1/8 teaspoon Salt
- 6 Tablespoon Butter cut into small pieces to allow it to melt quicker, and more evenly
Instructions
- Preheat the crockpot. Turn a 6–7 quart crockpot on High and heat for 20 minutes. Once hot, add 1½ tablespoons of the 3 tablespoons butter to the bottom and allow it to melt until sizzling.
- Prepare the bread. Cut 1 loaf unsliced bread (Italian, French, or Challah) into 1-inch cubes (about 4–5 cups). Set aside.
- Prepare the apples. Wash, peel, and slice 3 apples into ¼-inch thick slices.
- Sweeten the apples. Place the apple slices in a large bowl and sprinkle with ¼ cup granulated sugar. Stir to coat evenly.
- Mix the apple filling. Add 1 can apple pie filling and 1 tablespoon cinnamon to the apples. Stir well.
- Then add: 1 can sweetened condensed milk, ½ cup heavy cream, ½ cup maple syrup, 1 cup brown sugar and ¼ teaspoon salt. Stir until all ingredients are fully blended.
- Add the eggs. In a small bowl, beat 2 eggs until light, fluffy, and pale yellow. Add the beaten eggs to the apple mixture and stir well to combine.
- Butter and crisp the bread. Check the crockpot — the butter should be melted and hot.
- Add the bread cubes and toss gently to coat in the butter.
- Spread the bread evenly in the crockpot and let it sit for 10 minutes, or until slightly crunchy.
- Assemble the bread pudding. Pour the apple mixture evenly over the bread.
- Slice the remaining 1½ tablespoons butter into thin pieces and dot over the top.
- Sprinkle a small amount of sugar over the butter, then place the lid on the crockpot.
- Cook on High for 45 minutes, then reduce the heat to Low and cook for about 2 hours.
- Turn the pudding. Once most of the liquid has been absorbed, gently turn the bread pudding using a large spoon, placing the top portion toward the bottom of the crockpot. This helps ensure even cooking and browning.
- Final doneness check. Cook for another hour, then insert a knife into the center.
- If it comes out clean, the bread pudding is done. If not, continue cooking and check again.
- Serve warm and scoopable, or let cool, cover, and refrigerate.
- This bread pudding can be served hot or cold. Top with vanilla ice cream and drizzle generously with caramel sauce.
Caramel Sauce Directions
- Dissolve the sugar. In a heavy saucepan, combine: ½ cup granulated sugar, ½ cup brown sugar, ¼ cup water.
- Let sit for 2 minutes, until the sugar begins dissolving.
- Boil the sugar. Turn heat to High and bring to a boil, stirring constantly with a whisk.
- Add butter and cream. Remove the pan from the heat and immediately add: 6 tablespoons butter, cut into small pieces and ⅛ teaspoon salt. Stir until melted, then slowly pour in ½ cup heavy cream, stirring constantly until fully blended.
- Return the pan to the heat and bring the caramel back to a boil, stirring constantly to prevent burning.
- Remove from heat and continue stirring until thickened.
- Cool and store The caramel sauce will thicken as it cools.
- Pour into a jar or bowl, let cool, then refrigerate.
- Drizzle over bread pudding just before serving.
Notes
- Use day-old bread whenever possible. Slightly dry bread absorbs the custard better and holds its shape during slow cooking.
- Don’t skip preheating the crockpot. Starting hot helps the eggs set properly and prevents a watery center.
- Let the bread sit in butter first. That short crisping step adds flavor and keeps the bread from breaking down.
- Flip gently, not aggressively. Turning the pudding midway helps everything cook evenly without mashing the bread.
- Trust the knife test. Cooking time can vary, so checking the center ensures the pudding is fully cooked and safe to eat.
- Serve it your way. Slice it cold for clean squares or serve it warm and scoopable for a cozy dessert.
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