This Bread Pudding with Caramel Sauce is sure to be a favorite with your family. It is a true comfort food dessert. You can drizzle the caramel sauce on top with a scoop of ice cream or whipped cream just before serving. For more Crockpot recipes try these.
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Why I love this recipe
This bread pudding contains fresh chopped apples, apple pie filling, heavy cream, maple syrup, butter, and spices. Your kitchen and crockpot will be filled with delicious scents and flavors. Just make sure you wait until your dessert is finished before you dig into the crockpot.
You may want to try this Crockpot French Toast recipe as another delicious recipe.
This dessert recipe takes approximately 4 1/2 hours to complete. It is well worth the wait. The combination of bread, maple syrup, apples, and cinnamon with the caramel drizzle makes this dessert a favorite.
It takes about 20 minutes of prep cutting the apples and bread. You will be heating up the crockpot while doing this. Then it sits for about 4 hours with several stirs in between. You can start the caramel at any time if you are going to add this on top. It can be made without if you prefer. But you will be missing out.
Ingredients
- Choose a nice loaf of bread like French or Challah. Make sure it is slightly stale or left overnight on the counter.
- Apple Pie Filling
- Apples
- Sweetened Condensed Milk
- Heavy Cream
- Cinnamon
- Brown Sugar
- Butter
Instructions
- Cut the bread into one-inch cubes – you’ll have 4 – 5 cups of bread cubes – set aside.
- Wash and peel the apples, and slice in about 1/4 inch thick slices. Place the apple slices in a large bowl, and sprinkle with the granulated sugar, and stir. Add the Apple pie filling, and cinnamon, and stir well. Add the Eagle brand Milk, heavy cream, Maple syrup, salt, and brown sugar, and stir well to completely blend all ingredients together.
- In a small bowl, break the eggs, and beat with a fork or whisk until a light lemon color, and fluffy. Add the eggs to the Apple mixture, and stir well.
- Add the cubed bread to the slow cooker, and stir/toss the bread cubes in the butter to coat. Spread the bread cubes out in the bottom of the slow cooker, and allow them to sit in the bottom of the cooker for about 10 minutes, or until they’re a little crunchy.
- Pour the Apple mixture over the bread in the slow cooker, and spread out evenly over the bread. Slice the remaining butter into thin slices, and dot the top of the bread pudding with the slices. Sprinkle a little sugar on top of the butter, and place the lid on the slow cooker.
FOR THE CARAMEL SAUCE:
In a heavy saucepan (non-stick or stainless steel) place the sugar and brown sugar, and add the water, and let the sugar and water sit for 2 minutes, until the sugar is clear, or melted into the water.
Turn the heat on high, and bring the sugar to a boil, stirring constantly (I would recommend a good whisk). When the mixture boils, remove it from the heat, and immediately add the butter, and salt, and stir until it melts, continue stirring, and add the heavy cream stirring constantly until all the cream is blended in. Place the pan back on the heat, and bring caramel sauce to a boil, (making sure to stir constantly to prevent sticking and burning).
Remove the pan from the heat, and continue to stir until the sauce becomes thick. The Caramel sauce should be thick and will thicken even more as it cools. Pour the sauce into a small bowl or jar, let it cool, and then place it in the refrigerator. Top the bread pudding with the sauce when serving.
Recipe FAQ’s
Creating the caramel sauce with sweetened condensed milk, heavy cream, and butter, is the main ingredient for this.
Yes, you can cut up the bread and use a 9 X 13 pan and sprinkle the rest of the ingredients on top, except for the sauce. Cook the sauce as in the recipe. Let ingredients soak into the bread for 20 minutes. Then cook in a 350 oven for 50 minutes. Add the sauce after baking.
The best bread is slightly stale, meaning not soft, and left out on the counter. French or Challah bread works well. If your bread is too soft. Cut up and leave on the counter overnight before using in the recipe.
Recipe Notes
- The reason you insert the knife in the center of the bread pudding to make sure it’s done is that Slow cookers, and amounts of bread, may vary. You want to make sure the eggs are well cooked, just like you would any dessert containing milk and eggs. ALSO – when you serve this cold, you can slice it in squares. If you want to serve it hot, it will be more like a big scoop than a piece, but it’s really gooey and wonderful either way.
- This is not a low cal or low-carb dessert. You can always substitute Low Fat Sweetened Condensed Milk.
- You can omit the Caramel Syrup to save some carbs and calories, it will still be amazing.
- This is a True Comfort Food Dessert Enjoy and Splurge once in a while. Insert Happy Face Here.
Crockpot Tips and Tools
- 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.
- Shredding Claws Makes pulled pork and pulled chicken easier to shred without burning your hands.
- Bowls for Storage Make leftovers and clean-up easier.
- 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
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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
Bread Pudding
- Turn the crockpot on high for 20 minutes before you start this recipe. When the slow cooker is really hot, place 1 1/2 Tablespoons of butter in the bottom of the crockpot.
- Cut the bread in one-inch cubes – you'll have 4 – 5 cups of bread cubes – set aside.
- Wash and peel the apples, and slice in about 1/4 inch thick slices.
- Place the apple slices in a large bowl, and sprinkle with the granulated sugar, and stir.
- Add the Apple pie filling, and cinnamon, and stir well. Add the condensed milk, heavy cream, Maple syrup, salt, and brown sugar, and stir well to completely blend all ingredients together.
- In a small bowl, break the eggs, and beat with a fork or whisk until a light lemon color, and fluffy. Add the eggs to the Apple mixture, and stir well.
- Check on butter in the slow cooker, it should be melted and sizzling. Add the cubed bread to the slow cooker, and stir/toss the bread cubes in the butter to coat.
- Spread the bread cubes out in the bottom of the slow cooker, and allow them to sit in the bottom of the cooker for 10 minutes, or until they're a little crunchy. Pour the apple mixture over the bread in the slow cooker, and spread out evenly over the bread. Slice the remaining butter in thin slices, and dot the top of the bread pudding with the slices. Sprinkle a little sugar on top of the butter, and place the lid on the crockpot.
- Leave the slow cooker on high for about 45 minutes, then turn it on the low setting, and let the bread pudding cook for about 2 hours. Check the bread pudding, and if all the apple pie filling has been absorbed, turn the pudding in the cooker, with a huge spoon, placing the top on the bottom of the slow cooker.
- This will allow the bread to become crunchy, and make sure all the Apple mixture is well cooked. Leave the bread pudding for another hour, and then check again to make sure the bread pudding is browned, and a knife inserted in the center comes out clean – if it does not, leave the bread pudding in the slow cooker until a knife comes out clean.
- When the bread pudding is done, you can serve it hot, or you can let it cool a bit, and place it in a covered container in the refrigerator. You can either serve it hot or cold. Serve with a scoop of ice cream, and drizzle thick caramel sauce over the top. Enjoy!
Caramel Sauce Directions
- In a heavy saucepan (non-stick or stainless steel) place the sugar and brown sugar, and add the water, and let the sugar and water sit for 2 minutes, until sugar is clear, or melted into water. Turn the heat on high, and bring the sugar to a boil, stirring constantly (I recommend a good whisk).
- When the mixture boils, remove it from the heat, and immediately add the butter, salt, and stir until it melts, continue stirring, and add the heavy cream stirring constantly until all the cream is blended in. Watch carefully.
- Place the pan back on the heat, and bring caramel sauce to a boil, (making sure to stir constantly to prevent sticking and burning). Remove the pan from the heat, and continue to stir until the sauce becomes thick.
- The Caramel sauce should be thick and will thicken even more as it cools. Pour the sauce into a small bowl or jar, let cool, and then place in the refrigerator. Top the bread pudding with the sauce when serving.
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