Slow Cooker Salted Caramel Pretzel Bread Pudding Tips, FAQ & printable recipe

Tips for success

For the best texture, use day-old brioche or lightly toast fresh cubes in the oven before assembling. This helps the bread hold its shape and absorb the custard without becoming mushy. If you prefer a crunchier top, sprinkle a few extra crushed pretzels over the pudding in the last 30 minutes of cooking.

To make this dessert ahead, assemble the pudding the night before, cover, and refrigerate. In the morning, let it sit at room temperature for 30 minutes, then cook as directed.

You may need to add 15–20 minutes to the cooking time if starting from cold. Leftovers can be reheated in the microwave or in a low oven.

Variations

• Chocolate Caramel: Add 1/2 cup of chocolate chips or chopped chocolate along with the caramel bits. The chocolate melts into rich pockets, complementing the salted caramel. Serve with a drizzle of chocolate sauce instead of extra caramel.
• Apple Cinnamon: Add 2 cups of peeled, chopped apples and 1 teaspoon of ground cinnamon to the layers. The apples soften during cooking, adding a fruity sweetness. Omit the pretzels and top with a cinnamon-sugar crunch.
• Bourbon Caramel: Stir 2 tablespoons of bourbon into the custard for a warm, boozy kick. The alcohol mostly cooks off, leaving a deep, complex flavor. Serve with a dollop of bourbon-spiked whipped cream.
• Nutty Pretzel: Replace half of the crushed pretzels with chopped pecans or walnuts. The nuts toast during cooking, adding a buttery crunch. This variation pairs beautifully with a drizzle of maple syrup instead of caramel.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.

Reheat

Reheat individual portions in the microwave for 1–2 minutes, or in a 350°F (175°C) oven for 10–15 minutes until warmed through.

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The pudding will firm up as it chills. To reheat, spoon individual portions into a microwave-safe bowl and heat in 30-second intervals until warm. For a crispier top, reheat in a 350°F (175°C) oven for 10–15 minutes.

Assemble the bread pudding up to 24 hours in advance, cover, and refrigerate. When ready to cook, let the slow cooker insert sit at room temperature for 30 minutes, then cook on LOW for 2 1/2 to 3 hours.

The custard may take a little longer to set when starting cold. This makes it perfect for holiday entertaining.

Serving ideas

Serve the bread pudding warm, straight from the slow cooker. Scoop generous portions into bowls and top with a scoop of vanilla ice cream.

The ice cream melts into the warm pudding, creating a creamy, saucy contrast. Drizzle with extra salted caramel sauce and garnish with a pretzel twist for a salty crunch.

This dessert is best enjoyed the day it's made, but leftovers are delicious reheated for breakfast or a late-night snack.

For a more elegant presentation, serve in individual ramekins, spooning the pudding in and topping with a dollop of whipped cream. A sprinkle of flaky sea salt can enhance the salty-sweet balance.

Frequently asked questions

Recipe card

Slow Cooker Salted Caramel Pretzel Bread Pudding

Prep 15 minCook 2 h 30 minRest 10 minTotal 2 h 55 minServes 8

Ingredients

• 6 cups cubed brioche (about 1-inch pieces)
• 1 1/2 cups crushed salted pretzels
• 1 cup caramel bits
• 5 large eggs
• 2 cups heavy cream
• 1/2 cup packed brown sugar
• 1/2 cup salted caramel sauce, plus more for serving
• Vanilla ice cream, for serving
• Pretzel twists, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

620

Protein

12 g

Carbohydrates

68 g

Fat

35 g

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