Crockpot Dulce de Leche Churro Bread Pudding Tips, FAQ & printable recipe

Tips for success

For a more intense cinnamon flavor, you can lightly toast the cubed brioche in a low-temperature oven for 10 minutes before adding it to the Crockpot. This helps the bread hold its structure better during the long cooking time, preventing it from becoming overly soft or mushy while it absorbs the rich custard and caramel.

If you prefer a more pronounced crust, you can carefully remove the lid for the final 20 minutes of cooking. This allows some of the excess moisture to evaporate, which helps the top layer of cinnamon sugar crisp up even further. Watch the edges closely to ensure they do not darken too quickly while the center finishes setting.

Variations

• Apple Spice Version: Add two cups of peeled and diced Granny Smith apples to the bread mixture before pouring in the custard. The tartness of the apples cuts through the sweetness of the dulce de leche beautifully.
• Nutty Crunch Version: Fold in one cup of toasted, chopped pecans or walnuts with the bread cubes. The nuts provide an earthy crunch that complements the soft brioche and creamy caramel perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the custard and the crispness of the crust will not survive freezing and thawing well.

Reheat

Reheat individual portions in the microwave for 30–60 seconds, or in a 300°F oven until warmed through.

Allow any leftovers to cool to room temperature within two hours of cooking. Transfer the cooled pudding to an airtight container. It will keep well in the refrigerator for up to three days.

When storing, keep the pudding in a single layer or small portions to maintain its texture. Avoid leaving it out at room temperature for extended periods to ensure food safety.

You can prepare the bread and custard mixture the night before. Cube the bread and store it in an airtight container, and whisk the custard ingredients together in a separate lidded jar.

Keep both in the refrigerator. Assemble the pudding in the Crockpot just before you are ready to cook, as the bread will absorb too much liquid if left to sit in the custard for more than an hour.

Serving ideas

This pudding is best served warm, which allows the dulce de leche ribbons to remain soft and gooey. Scoop generous portions into individual bowls while the pudding is fresh from the Crockpot.

The contrast between the warm, spiced bread and a cold scoop of vanilla ice cream is essential for the full experience, so ensure your ice cream is ready to go.

For a professional touch, drizzle a little extra warm dulce de leche over each serving right before it reaches the table.

You can also sprinkle a tiny pinch of sea salt over the caramel if you enjoy a sweet-and-salty flavor profile. Serve immediately to ensure the guests enjoy the perfect balance of the crisp crust and the molten, custard-like center.

Frequently asked questions

Recipe card

Crockpot Dulce de Leche Churro Bread Pudding

Prep 10 minCook 3 hRest 10 minTotal 3 h 20 minServes 8

Ingredients

• 1 loaf brioche bread, cubed
• 1/2 cup cinnamon sugar
• 13 oz dulce de leche
• 5 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• vanilla ice cream, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk

Food safety: This recipe features a custardy center. Use pasteurized eggs if serving pregnant women, young children, older adults, or those with weakened immune systems.

Estimated nutrition per serving

Calories

480

Protein

12 g

Carbohydrates

62 g

Fat

20 g

Fiber

1.5 g

Sugar

35 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.