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Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce


This apple bread pudding drizzled with a warm butterscotch sauce is classic comfort food at its best!

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Rate this recipe 4.4/5 (77 Votes)


  • 22 Kraft Caramels
  • 5 cups milk, divided
  • 1 can apple pie filling
  • 2 cups light cream
  • 8 eggs, beaten
  • 1 teaspoon ground cinnamon
  • 12 cups cubed challah (egg bread), 1/2 inch pieces
  • 1 (4-serving size) package Jell-O Butterscotch Instant Pudding


Servings 24
Preparation time 20mins
Cooking time 260mins
Adapted from


Step 1

Microwave caramels and 1 cup milk in large microwaveable bowl on high 1 to 2 minutes or until caramels are completely melted, stirring after 1 minute. 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 minutes just before serving the pudding. Microwave on high 2 minutes, stirring after each minute. Spoon over individual servings of warm pudding.

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