Slow-Cooker Apple Bread Pudding
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- 22 kraft caramels
- 5 cups milk
- 1 21 oz can apple pie filling
- 2 cups light cream
- 8 eggs beaten
- 1 tsp cinnamon
- 12 cups cubed challah bread
- 1 pkg butterscotch pudding
Level of difficulty Average
Cost Average budget
Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave on HIGH 2 min., stirring after each minute. Spoon over individual servings of warm pudding.
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