Slow Cooker Apple and Salted Butter Caramel Bread Pudding Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready. If the brioche is fresh, slice it into cubes and leave them on a tray for an hour to dry out. Peel and core the apples, then dice them into uniform pieces so they cook at the same rate.

Prepare the slow cooker by lightly greasing the insert with butter or non-stick spray to prevent sticking. Have a whisk and a large glass measuring cup ready for mixing the custard ingredients.

Instructions

Layering the ingredients

1. 1Assemble the base
   Place the stale brioche pieces into the bottom of the slow cooker insert. Distribute the diced apples evenly over the bread layer to ensure every bite includes fruit.
   Look for Bread is distributed evenly across the base
   Tip Stale bread absorbs the custard much better than fresh bread.

The slow cooker insert should be filled with an even layer of brioche and diced apples. The bread cubes should look dry and ready to soak up the custard. Check that the apples are spread throughout the bread to ensure a balanced flavor in every serving, and ensure the insert is positioned correctly on the base for steady heating.

Adding the custard

2. 2Add the custard
   Whisk the beaten eggs and milk together in a bowl until fully combined. Pour this custard mixture over the bread and apples in the slow cooker, ensuring all pieces are moistened.
   Look for Liquid is fully absorbed by the bread
   Tip Press the bread down gently with a spoon to help it soak up the liquid.

The custard should be smooth and well-whisked, with no streaks of egg white visible. After pouring it over the bread, the liquid should be visible in the bottom of the insert, but the bread should not be floating completely. Use a spoon to gently press down on the bread, ensuring that every piece is saturated with the milk and egg mixture.

Cooking the pudding

3. 3Caramel drizzle and cook
   Drizzle the salted butter caramel over the top. Cover and cook on low for 3 hours. To ensure the eggs are fully cooked through, the custard must reach an internal temperature of 160°F (71°C).
   Look for Edges are golden and center is set
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Drizzle the caramel in a zigzag motion for even distribution.

At the end of the cooking time, the pudding should be golden brown on top and firm in the center. The caramel drizzle will have melted into the top layer, creating a glossy, sticky glaze.

The kitchen should smell like warm apples and toasted sugar. Check the internal temperature with a thermometer to confirm it has reached the required safety level.

Common mistakes

A common mistake is using bread that is too fresh, which leads to a gummy texture. Always ensure the bread is dry and stale. Another error is overloading the slow cooker, which prevents even heat distribution; aim for a single or double layer rather than packing the bread too tightly.

Finally, failing to check the internal temperature can result in an undercooked custard. Always verify the temperature with a thermometer to ensure the dish is safe and properly set before turning off the heat.

How to tell it’s done

The bread pudding is done when the custard is fully set and firm to the touch in the center. A digital thermometer inserted into the middle should register at least 160°F (71°C) to ensure the eggs are safely cooked.

The top should appear golden and slightly puffed, with the caramel sauce bubbling around the edges. Allow the pudding to rest for at least 10 minutes before serving, which allows the custard to firm up slightly and makes it easier to scoop.

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