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Slow-Cooker Caramel-Toffee Bread Pudding

Name: Slow-Cooker Caramel-Toffee Bread Pudding
Prep time: 15 min
Total time: 2 h 45 min
Yield: 6
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

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Slow-Cooker Caramel-Toffee Bread Pudding

Prep 15 min
Total 2 hr 45 min
Servings 6

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A classic dessert—Bread Pudding—gets a gooey, indulgent update that doesn’t keep you tied to watching the oven. This slow-cooker version is made with cubed French bread, rich custard and the genius addition of toffee bits. Scoop it straight from the slow cooker and serve it warm, with a drizzle of dressed-up caramel topping enhanced with vanilla.

By Betty Crocker Kitchens

Updated Nov 9, 2018

Ingredients

Bread Pudding

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

Topping

1/2 cup caramel topping
1/4 teaspoon vanilla
Whipped topping, if desired

Steps

1

Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
2

In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed.
3

Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits.
4

Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center.
5

Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.

Tips from the Betty Crocker Kitchens

tip 1
For best results, use French bread that is a day or two old to help soak up as much of the custard as possible.
tip 2
Note: Caramel toppings vary in consistency. Some are thicker than others. If necessary, stir in 1 teaspoon of half-and-half at a time to caramel topping to get to a desired drizzling consistency.

Nutrition

630 Calories, 27g Total Fat, 12g Protein, 83g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: About 1 Cup

Calories: 630

Calories from Fat: 250

Total Fat: 27g; 42%

Saturated Fat: 15g; 76%

Trans Fat: 1/2g

Cholesterol: 175mg; 58%

Sodium: 530mg; 22%

Potassium: 260mg; 7%

Total Carbohydrate: 83g; 28%

Dietary Fiber: 1g; 4%

Sugars: 42g

Protein: 12g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 15%; 15%

Iron: 15%; 15%

Exchanges:

3 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;