Slow Cooker Salted Caramel Pretzel Bread Pudding Step-by-step instructions

Before you start

Before starting, have all ingredients measured and ready. Cube the brioche into 1-inch pieces and crush the pretzels into coarse crumbs. If using a whole brioche loaf, you'll need about 6 cups of cubes.

Grease the slow cooker insert lightly with butter or nonstick spray. Whisk the custard in a large bowl, ensuring the brown sugar dissolves completely. Let the assembled pudding sit for 10 minutes before cooking to allow the bread to soak up the custard.

Instructions

Layer and Soak

1. 1Layer the Bread and Pretzels
   Lightly grease the insert of a 6-quart slow cooker. Spread half of the cubed brioche in an even layer. Sprinkle with half of the crushed salted pretzels and half of the caramel bits. Repeat with the remaining brioche, pretzels, and caramel bits.
   Look for The layers should be evenly distributed, with brioche and pretzels visible.
   Tip For even distribution, gently toss the brioche and pretzels as you layer.
2. 2Whisk the Custard
   In a large bowl, whisk the eggs until fully beaten. Add the heavy cream, brown sugar, and 1/2 cup salted caramel sauce. Whisk until the sugar is dissolved and the mixture is smooth and well combined.
   Look for The custard should be a uniform light brown color with no streaks of egg.
   Tip Whisk thoroughly to ensure the brown sugar is fully dissolved, preventing a gritty texture.

The slow cooker is filled with layers of brioche, pretzels, and caramel bits. After pouring the custard, the bread should look moist and start to absorb the liquid.

The mixture will look slightly uneven, but that's fine. The aroma of caramel and butter begins to fill the kitchen. The bread should be saturated but not swimming in custard.

Slow Cook and Set

3. 3Pour and Gently Press
   Pour the custard evenly over the layered brioche and pretzels. Use a spatula to gently press the bread down so it soaks up the custard. Let the mixture sit for about 10 minutes so the bread absorbs the custard.
   Look for The bread should look moist and slightly saturated, but not swimming in liquid.
   Tip Pressing the bread helps it absorb the custard evenly, ensuring a tender, creamy texture.

After 2 1/2 hours on low, the top is golden brown and the custard is set. The edges are caramelized, and the center is firm to the touch. The kitchen smells of warm caramel and toasted bread. The pudding is ready when a knife inserted near the center comes out clean, and the internal temperature reads 160°F (71°C).

Serve and Top

4. 4Slow Cook Until Set
   Cover the slow cooker and cook on LOW for 2 1/2 hours. The pudding is done when the custard is set and the top is golden brown. The center should be just set and not jiggle when gently shaken.
   Look for The edges will be golden and caramelized, and the top will feel firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Avoid lifting the lid during cooking to maintain a steady temperature. If the top is browning too quickly, you can rotate the insert.
5. 5Serve Warm
   Once the pudding is set, turn off the slow cooker. Let it rest for 10 minutes. Scoop the warm bread pudding into bowls. Top each serving with a scoop of vanilla ice cream, a drizzle of extra salted caramel sauce, and a pretzel twist.
   Look for The pudding should be golden, moist, and fragrant with caramel and butter.
   Tip For clean scoops, use a large spoon and scoop from the center outward.

The pudding is scooped into bowls, revealing a moist, tender interior with gooey caramel pockets and crunchy pretzel bits. A scoop of vanilla ice cream melts slightly over the warm pudding, and a drizzle of caramel sauce adds extra richness. The contrast of warm pudding and cold ice cream is irresistible.

Common mistakes

A common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Another is using too much custard, which can make the pudding soggy; the ratio here is just right.

Overmixing the custard can incorporate too much air, causing it to puff up and deflate. Be sure to press the bread down gently so it absorbs the custard evenly. Finally, don't skip the rest time after cooking—it helps the pudding hold its shape when served.

How to tell it’s done

The bread pudding is done when the custard is set and the top is golden brown. To check, gently press the center with a spoon; it should feel firm and spring back slightly. The internal temperature should reach 160°F (71°C) to ensure the eggs are cooked through.

The edges will be caramelized and the top will have a slight crust. Let the pudding rest for 10 minutes before serving, which allows it to set further and makes scooping easier.

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