Slow Cooker Salted Caramel Pretzel Bread Pudding

This slow cooker salted caramel pretzel bread pudding is the kind of dessert that makes the whole house smell like a bakery.

Cubes of brioche soak up a rich custard of cream, brown sugar, and salted caramel, while crushed pretzels add a salty crunch and caramel bits melt into gooey pockets. After a few hours on low, it emerges golden and set, ready to be scooped into bowls and topped with vanilla ice cream.

Bread pudding is a classic comfort dessert, but this version takes it to new heights with the salty-sweet magic of pretzels and caramel. The slow cooker does all the work, turning simple ingredients into a luscious, spoonable treat.

The brioche soaks up the custard, the pretzels stay crunchy on top, and the caramel bits melt into rich pockets. Serve it warm with a scoop of vanilla ice cream and an extra drizzle of caramel for a truly indulgent finish. This recipe is perfect for feeding a crowd or for a cozy night in.

Ingredients

Why this recipe works

The slow cooker provides gentle, even heat that slowly bakes the custard without the risk of curdling or drying out. This low-and-slow approach allows the brioche to absorb the creamy custard fully, resulting in a tender, moist texture throughout.

The caramel bits melt into gooey pockets, while the pretzels on top stay crisp, creating a delightful contrast of textures in every bite.

Using a dump-and-go method means there's no need to pre-bake the bread or pre-cook the custard. Simply layer the ingredients, pour the custard, and let the slow cooker work its magic. This hands-off approach is ideal for busy cooks who want a showstopping dessert without the fuss. The result is a rich, comforting pudding that feels both rustic and elegant.

Notes and substitutions

Brioche is the ideal bread for this recipe because it's rich, buttery, and soft, with a tender crumb that soaks up custard beautifully. Challah or croissants also work well. Day-old bread is even better, as it's slightly stale and will absorb more custard without becoming mushy. If using fresh bread, you can toast the cubes briefly to dry them out.

Salted caramel sauce can be store-bought or homemade. The salt is key to balancing the sweetness, so don't skip it. Caramel bits are available in the baking aisle, but you can also chop soft caramel candies.

For the custard, use full-fat heavy cream for the richest result, though half-and-half will work in a pinch. This recipe requires a 6-quart slow cooker; a smaller one may not fit all the ingredients.

• brioche: Challah, croissants, or a sturdy white bread can replace brioche. Day-old bread works especially well.
• heavy cream: Half-and-half or whole milk can be used for a lighter custard, though the pudding will be less rich.
• caramel bits: Soft caramel candies, chopped, or butterscotch chips can stand in for caramel bits.
• salted caramel sauce: Use store-bought or homemade salted caramel sauce. If using unsalted, add a pinch of sea salt to the custard.

Equipment

• 6-quart slow cooker
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula