The smell of this Slow Cooker Apple Bread Pudding wafting through your house will instantly turn any day into a cool autumn, apple picking kind of day.
Be warned. When you make this bread pudding, you’re going to send a beacon out to anyone near your house that fall has arrived in your kitchen. It has all the smells we love during that special, chilly time of year. Apples, cinnamon, brown sugar – the keys to any good fall dessert. Speaking of desserts that are especially yummy for those of us who love apples, Cinnamon Apple Cake and Mini Apple Pies in Mason Jar Lids are two faves. You should put them in your “up next” column of recipes to make.
Slow Cooker Apple Bread Pudding
If you were somehow fooled by the word apple in the name into thinking this is in any way a healthy recipe, boy are you going to be disappointed. I’m sorry that it’s not healthy, but I’m also NOT sorry that it’s delicious.
A dessert that can be left to cook in a slow cooker is the best. Put everything together as per the recipe, and walk away until it’s ready. It comes out a little crunchy and gooey, which may sound odd, but trust me. You’ll see.
Serve it piping hot with a nice dollop of good vanilla ice cream right on top. Showstopper! It can also be enjoyed cold, so don’t be afraid to save some for later. Who are we kidding? No one can really know that’s this is actually good cold because there is no way leftovers could possibly be a thing here. Right?
SLOW COOKER APPLE BREAD PUDDING
HERE'S WHAT YOU NEED:
- 1 loaf of un-sliced bread Italian - French - Challah - or your favorite
- 1 can of Eagle brand Milk
- 1/2 cup of heavy cream
- 1 can of Apple pie filling
- 1/2 cup of Maple syrup
- 3 fresh apples - peeled and sliced
- 3 Tablespoons of butter - divided - see instructions
- 1/4 teaspoon of salt
- 1 cup of brown sugar
- 1/4 cup of granulated sugar
- 1 Tablespoon of cinnamon
- 2 eggs - beaten
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1/4 cup of water
- 1/2 cup of heavy cream
- Pinch of salt
- 6 Tablespoons of butter cut into small pieces to allow it to melt quicker, and more evenly
HERE'S WHAT YOU DO:
- Turn the slow cooker on high about 20 minutes before you start this recipe. When the slow cooker is really hot, place 1 1/2 Tablespoons of butter in the bottom of the slow cooker. Cut the bread in one-inch cubes - you'll have 4 - 5 cups of bread cubes - set aside. Wash and peel the apples, and slice in about 1/4 inch thick slices. Place the apple slices in a large bowl, and sprinkle with the granulated sugar, and stir. Add the Apple pie filling, and cinnamon, and stir well. Add the condensed milk, heavy cream, Maple syrup, salt, and brown sugar, and stir well to completely blend all ingredients together. In a small bowl, break the eggs, and beat with a fork or whisk until light lemon color, and fluffy. Add the eggs to the Apple mixture, and stir well. Check on butter in the slow cooker, it should be melted and sizzling. Add the cubed bread to the slow cooker, and stir/toss the bread cubes in the butter to coat. Spread the bread cubes out in the bottom of the slow cooker, and allow them to sit in the bottom of the cooker for about 10 minutes, or until they're a little crunchy. Pour the Apple mixture over the bread in the slow cooker, and spread out evenly over the bread. Slice the remaining butter in thin slices, and dot the top of the bread pudding with the slices. Sprinkle a little sugar on top of the butter, and place the lid on the slow cooker. Leave the slow cooker on high for about 45 minutes, then turn it on the low setting, and let the bread pudding cook for about 2 hours. Check the bread pudding, and if all the apple pie filling has been absorbed, turn the pudding in the cooker, with a huge spoon, placing the top on the bottom of the slow cooker. This will allow the bread to become crunchy, and make sure all the Apple mixture is well cooked. Leave the bread pudding for another hour, and then check again to make sure the bread pudding is browned, and a knife inserted in the center comes out clean - if it does not, leave the bread pudding in the slow cooker until a knife comes out clean. When the bread pudding is done, you can serve it hot, or you can let it cool a bit, and place it in a covered container in the refrigerator. You can either serve it hot or cold. Serve with a scoop of ice cream, and drizzle thick caramel sauce over the top. Enjoy!
FOR THE CARAMEL SAUCE:
- In a heavy saucepan (non-stick or stainless steel pan), place the sugar and brown sugar, and add the water, and let the sugar and water sit for 2 minutes, until sugar is clear, or melted into water. Turn the heat on high, and bring the sugar to a boil, stirring constantly (I would recommend a good whisk). When the mixture boils, remove it from the heat, and immediately add the butter, salt, and stir until it melts, continue stirring, and add the heavy cream stirring constantly until all the cream is blended in. Place the pan back on the heat, and bring caramel sauce to a boil, (making sure to stir constantly to prevent sticking and burning). Remove the pan from the heat, and continue to stir until the sauce becomes thick. The Caramel sauce should be thick and will thicken even more as it cools. Pour the sauce into a small bowl or jar, let cool, and then place in the refrigerator. Top the bread pudding with the sauce when serving.
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- Oval 5 - 7 quart slow cooker
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