Crockpot Dulce de Leche Churro Bread Pudding Step-by-step instructions

Before you start

Before starting, ensure your Crockpot is clean and dry. Prepare the brioche by cutting it into uniform, one-inch cubes to ensure even absorption of the custard. Have all your custard ingredients—the eggs, milk, heavy cream, and vanilla—at room temperature to help them whisk together into a smooth, cohesive mixture.

Gather your cinnamon sugar and dulce de leche so you can assemble the layers quickly. If your dulce de leche is very cold or stiff, you may gently warm it in a microwave-safe bowl for a few seconds to make it easier to drizzle and swirl into the pudding mixture.

Instructions

Assembling the Bread Base

1. 1Prepare the Bread Base
   Cut the brioche into uniform cubes. Place the cubed brioche into the 6-quart Crockpot and toss thoroughly with the cinnamon sugar until every piece is evenly coated.
   Look for The bread should be evenly coated with cinnamon sugar without any large clumps of dry spice remaining in the bottom of the pot.
   Tip Ensure the bread cubes are roughly one-inch in size for the most consistent texture throughout the final pudding.

The bread cubes should be evenly coated in the cinnamon sugar. Check that the sugar has adhered to the bread rather than settling at the bottom of the Crockpot. The mixture should smell fragrant with cinnamon, and the bread should be evenly distributed in the pot to ensure even cooking throughout the entire process.

Integrating the Custard and Caramel

2. 2Add Custard and Caramel
   In a separate bowl, whisk together the eggs, whole milk, heavy cream, and vanilla extract until smooth. Pour this custard mixture over the cinnamon-coated bread in the Crockpot. Drizzle the dulce de leche over the top, swirling it gently into the bread with a spatula to create ribbons of caramel throughout.
   Look for The bread should be mostly submerged in the liquid custard, with visible ribbons of dulce de leche swirled through the mixture.
   Tip Do not over-mix after adding the dulce de leche; keeping distinct ribbons of caramel creates pockets of flavor in the finished dish.

The custard should be smooth and fully incorporated before pouring over the bread. Ensure the dulce de leche is swirled enough to distribute the flavor but not so much that it completely disappears into the cream. The bread should be moist and well-saturated, creating a uniform base that is ready for the slow-cooking process.

Slow Cooking to Perfection

3. 3Slow Cook and Serve
   Cover the Crockpot and cook on LOW for 3 hours. The pudding is ready when the edges are set and a crisp cinnamon-sugar crust has formed on top. To cook the eggs through to a safe internal temperature of 160°F (71°C), ensure the center is firm. Serve warm, topped with a scoop of vanilla ice cream and an extra drizzle of warm dulce de leche.
   Look for The top of the pudding will appear golden and firm to the touch, while the center remains moist and custard-like.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Check the center with a thermometer to ensure the custard has reached a safe temperature for the eggs.

The final pudding should be golden and fragrant, with a distinct crust on top. The caramel ribbons should be visible, and the custard should be fully set.

Verify the internal temperature of the center of the pudding to ensure the eggs have reached 160°F (71°C) before turning off the Crockpot and preparing to serve the dish warm.

Common mistakes

A common mistake is using bread that is too fresh and soft, which can lead to a mushy texture; using slightly stale or dried-out bread helps it absorb the custard without disintegrating.

Another error is over-mixing the dulce de leche, which causes the caramel to dissolve completely into the custard rather than remaining in distinct, indulgent ribbons. Always cook on the low setting as directed; high heat can cause the edges to burn and the custard to curdle before the center is properly set.

How to tell it’s done

The bread pudding is fully cooked when the top has formed a crisp, golden-brown crust and the center is set. When tested with an instant-read thermometer, the internal temperature of the egg-based custard should reach at least 160°F (71°C) to ensure it is cooked through.

The edges should pull slightly away from the sides of the Crockpot, and the center should no longer appear liquid or jiggly when the pot is gently nudged.

• Egg dishes: 160°F (71°C) in the thickest part