Crockpot Bread Pudding with Apples and Caramel Sauce

Make this Crockpot Bread Pudding with Apples and Caramel Sauce and see why 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. Enjoy this dessert with a cup of Earl Grey Tea.

Why You’ll Love This Crockpot Bread Pudding

This comfort dessert crockpot bread pudding is filled with fresh chopped apples, apple pie filling, heavy cream, maple syrup, butter, and warm spices, making your kitchen smell incredible as it slowly cooks. There’s something special about letting the crockpot do the work — just try not to sneak a bite before it’s finished!

If you enjoy slow, comforting breakfasts and desserts, you may also love my Crockpot French Toast recipe, which uses similar flavors and is a great breakfast recipe.

This dessert takes about 4½ hours from start to finish, and it’s absolutely worth the wait. The combination of tender bread, sweet apples, maple syrup, cinnamon, and a rich caramel drizzle creates a dessert that feels extra special — perfect for holidays, brunch, or cozy nights at home.

Prep time is simple and takes about 20 minutes, mostly cutting the bread and apples while the crockpot preheats. After that, the pudding cooks low and slow with a few gentle stirs along the way. You can make the caramel sauce at any point, or skip it if you’d like — but trust me, it’s the finishing touch that takes this recipe over the top.

Ingredient Notes

• Bread (French or Challah): Slightly stale French or challah bread absorbs the custard without falling apart, giving the bread pudding structure while staying soft and custardy inside.
• Apple Pie Filling: Apple pie filling adds sweetness, spice, and a lightly thickened base that helps bind the pudding together while boosting apple flavor.
• Apples: Fresh apples soften as they cook, releasing natural sweetness and pectin that add texture and balance to the creamy custard.
• Sweetened Condensed Milk: This creates a rich, creamy custard with concentrated sweetness and helps the pudding set smoothly without tasting eggy.
• Heavy Cream: Heavy cream adds fat, which keeps the custard silky and prevents it from curdling during slow cooking.
• Cinnamon: Cinnamon enhances sweetness and brings warm spice that pairs perfectly with apples, creating that classic comfort-food flavor.
• Brown Sugar: Brown sugar adds moisture and a deep, caramel-like flavor from the molasses, giving the pudding richness and color.
• Butter: Butter adds flavor and helps lightly crisp the bread, creating a balance between soft, custardy centers and structured bites.

Bread Pudding 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 of 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 of apple pie filling and 1 tablespoon of 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 of 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 it sit for 2 minutes, until the sugar begins dissolving.
• Boil the sugar. Turn the 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.

How to Keep Crockpot Bread Pudding From Getting Soggy

Slow cookers are amazing for bread pudding, but they can also trap moisture. These simple steps make sure your bread pudding turns out custardy and rich, not watery.

• Preheat the crockpot first. Starting with a hot slow cooker helps the eggs begin setting right away instead of steaming in liquid.
• Let the bread crisp in butter. Tossing the bread cubes in melted butter and letting them sit in the hot crockpot for a few minutes helps them hold their structure.
• Use a High-to-Low cooking method. Beginning on High gives the custard a head start, then switching to Low lets everything cook evenly.
• Turn the bread pudding during cooking. Gently flipping the pudding halfway through allows excess moisture to redistribute and helps all sides brown.
• Always test the center. Insert a knife in the middle — it should come out clean to ensure the eggs are fully cooked.

Best Bread to Use for Crockpot Bread Pudding

The type of bread you choose makes a big difference in the final texture of your bread pudding.

• 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.
• Day-Old Bread: Always best. Fresh bread can become mushy unless lightly dried first.

If your bread is very fresh, cube it and let it sit out for an hour or lightly toast it to help it absorb the custard without falling apart.

Crockpot Apple Bread Pudding with Caramel Sauce FAQs

How to Serve Crockpot Bread Pudding

• Serve warm with vanilla ice cream and caramel sauce for dessert
• Serve chilled and sliced into squares for brunch
• Pair with coffee or hot tea for a cozy afternoon treat

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.
• 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

Related Recipes

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Bread Pudding with Caramel Sauce in a Crockpot

This Bread Pudding with Caramel Sauce is sure to be a favorite in your family and a delicious crockpot comfort food dessert.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 8 servings

Calories: 920kcal

Author: Candi Elm

Equipment

• 6-7 Quart Crockpot

Ingredients  

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• 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.

This is not meant to be a low-calorie dessert — it’s a special-occasion recipe, perfect for holidays, family gatherings, or those nights when you just want something warm and comforting. Add the caramel sauce, enjoy every bite, and savor the moment.

 

 

Nutrition

Serving: 1g | Calories: 920kcal | Carbohydrates: 156g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 647mg | Potassium: 501mg | Fiber: 4g | Sugar: 118g | Vitamin A: 1080IU | Vitamin C: 6mg | Calcium: 270mg | Iron: 3mg

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