Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce
- Source
- Kraft recipe printout (kraftrecipes.com)
- Serves
- 24
- Prep
- 20 min
- Cook
- 4 hr 20 min
Ingredients
- 22 KRAFT Caramels
- 5 cups milk, divided
- 1 can (21 oz.) apple pie filling
- 2 cups light cream
- 8 eggs, beaten
- 1 tsp. ground cinnamon
- 12 cups cubed challah bread (egg bread), 1/2 inch pieces
- 1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding
Steps
- 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.
Notes
Kraft Kitchens Tips:
- SIZE-WISE: Sweets can be part of a balanced diet but remember to keep tabs on portions.
- NOTE: To prevent the bread pudding from burning, do not cook the pudding on the HIGH setting of the slow cooker.
- SPECIAL EXTRA: As an option when serving adults, stir 1/4 cup rum or apple brandy into the hot butterscotch sauce before spooning over individual servings of the bread pudding.
Nutrition per serving (1/2 cup bread pudding and 2 Tbsp. sauce each): 210 calories, 10g total fat, 5g saturated fat, 90mg cholesterol, 210mg sodium, 26g carbohydrate, 1g dietary fiber, 17g sugars, 6g protein.