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Slow-Cooker Caramel-Toffee Bread Pudding
Slow-Cooker Caramel-Toffee Bread Pudding
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Prep Time:
15 minutes
Total Time:
2 hours 45 minutes
Upgrade traditional Bread Pudding with a decadent slow-cooker twist. French bread, custard, and toffee bits cook to perfection without constant monitoring. Serve warm with a vanilla-enhanced caramel sauce for a gooey, indulgent treat.
Ingredients:
  • 8 cups cubed (day old) French bread (1-inch pieces)
  • 4 eggs
  • 2 cups half-and-half
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 1/2 cup toffee bits
  • 1/2 cup caramel topping
  • 1/4 teaspoon vanilla
  • Whipped topping, if desired
Instructions:
  • Coat a 5- or 6-quart oval slow cooker generously with cooking spray, then add the bread to the slow cooker.
  • Whisk together eggs and half-and-half in a medium bowl until well combined. Stir in brown sugar, melted butter, and 1 teaspoon of vanilla until smooth.
  • Drizzle the custard mixture over the bread and gently mix until the bread is fully coated. Allow it to sit for 10 minutes to absorb the flavors. Mix again to ensure the bread has soaked up the custard thoroughly. Lightly press down on the top of the bread and sprinkle with toffee bits.
  • Cover the insert with a doubled large kitchen towel and place the lid on top to prevent condensation from dripping onto the bread. Cook on Low heat setting for 2 1/2 to 3 hours, or until the edges are golden brown and the temperature reaches at least 160°F when using an instant-read thermometer near the center.
  • In a 1-cup glass measuring cup, combine caramel topping and 1/4 teaspoon vanilla. Drizzle over warm bread pudding and garnish with whipped topping.

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