Description
A rich and comforting crockpot bread pudding, slow-cooked to perfection and served with a luscious homemade caramel sauce.
Ingredients
- 6 cups day-old bread, cubed
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- For caramel sauce: 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- Pinch of salt
Instructions
Grease the inside of your crockpot with butter or non-stick spray.
- Place cubed bread into the crockpot.
- In a large bowl, whisk together eggs, milk, cream, sugars, melted butter, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the mixture evenly over the bread cubes, pressing gently to ensure the bread soaks up the custard.
- Cover and cook on LOW for 3 to 4 hours, or until the pudding is set and a knife inserted in the center comes out clean.
- Meanwhile, make the caramel sauce: In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns a golden amber color.
- Add the butter and stir until melted, then slowly whisk in the cream. Be careful as the mixture will bubble up.
- Stir in a pinch of salt and remove from heat.
- Serve warm bread pudding drizzled generously with caramel sauce.
Notes
- Use slightly stale bread for better texture.
- You can add raisins, pecans, or chocolate chips for extra flavor.
- Caramel sauce can be made ahead and reheated before serving.
- Prep Time: 15 mins
- Cook Time: 4 hrs
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 42g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
