• 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.