Slow Cooker Apple and Salted Butter Caramel Bread Pudding Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, toast the brioche cubes in a dry pan until lightly golden before adding them to the slow cooker. This adds a subtle, nutty depth that complements the salted caramel. If the top of the pudding looks too pale at the end of the cooking cycle, you can briefly place the insert under a broiler for one to two minutes, watching closely to ensure it caramelizes rather than burns.

To elevate the presentation, serve the pudding with a dollop of unsweetened whipped cream or a spoonful of Greek yogurt to balance the sweetness. A light dusting of ground cinnamon or freshly grated nutmeg over the top just before serving can also enhance the aroma. If the caramel sauce seems too thick, warm it slightly in the microwave for a few seconds before drizzling to achieve a smooth, pourable consistency.

Variations

• Spiced Apple Variation: Add one teaspoon of ground cinnamon and a pinch of ground nutmeg to the egg and milk mixture before pouring it over the bread for a warm, spiced flavor profile.
• Nutty Crunch Variation: Sprinkle a half cup of chopped toasted pecans or walnuts over the top of the bread pudding during the last 30 minutes of cooking for an added crunch.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Not recommended, as the texture of the custard and bread may become grainy or mushy after thawing.

Reheat

Reheat individual portions in the microwave on medium power until warm, or place in a 300°F (150°C) oven until heated through.

Allow any leftovers to cool completely at room temperature, but do not leave them out for more than two hours. Once cooled, transfer the pudding to an airtight container. It will keep well in the refrigerator for up to three days.

For best results, keep the pudding in the original container or a glass dish to maintain its moisture. Avoid storing it near strong-smelling foods, as the bread can easily absorb other odors from the refrigerator.

This dish is excellent for making ahead. You can assemble the bread and apples in the slow cooker insert, cover it, and keep it in the refrigerator for up to 12 hours before adding the custard.

When ready to cook, pour the whisked egg and milk mixture over the bread and proceed with the cooking instructions. This allows the bread to soak in the custard, leading to an even more tender final texture that is perfect for breakfast or brunch.

Serving ideas

Serve the bread pudding warm, directly from the slow cooker or scooped into individual bowls. The contrast between the soft, custard-soaked bread and the tender apples makes it a comforting end to any meal.

Because it is quite rich, smaller portions are often satisfying, though it is usually popular enough that guests may ask for seconds. Providing a spoon for each guest is essential for enjoying the soft, pudding-like consistency of the dish.

To make the serving experience more special, consider serving the pudding alongside a small pitcher of extra warm salted butter caramel. This allows guests to customize their portion with additional sauce if desired.

Whether served at a casual family dinner or a more formal gathering, this bread pudding stands out as a reliable and crowd-pleasing dessert that feels special despite its simple, slow-cooked preparation.

Frequently asked questions

Recipe card

Slow Cooker Apple and Salted Butter Caramel Bread Pudding

Prep 10 minCook 3 hRest 10 minTotal 3 h 20 minServes 6

Ingredients

• 6 cups stale brioche pieces
• 2 cups diced apples
• 4 large eggs, beaten
• 2 cups whole milk
• 1/4 cup salted butter caramel

Instructions

1. 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.
2. 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.
3. 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).

Contains: gluten, eggs, milk

Food safety: This dish contains soft-set eggs. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

380

Protein

9.5 g

Carbohydrates

52 g

Fat

15 g

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