Slow Cooker Cranberry Walnut Bread Pudding With Caramel Sauce Recipe

Name: Slow Cooker Cranberry Walnut Bread Pudding With Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD PUDDING:; 2-1/2 cups Milk; 3 Eggs, Beaten; 1/2 cups Maple Syrup; 1/2 teaspoons Vanilla Extract; 1/2 teaspoons Ground Cinnamon; 5 cups Bread, Cubed; 3 Tablespoons Butter; 1/2 cups Dried Cranberries; 1/2 cups Walnut Halves, Roughly Chopped; FOR THE CARAMEL SAUCE:; 1/4 cups Butter; 1/2 cups Brown Sugar; 1 pinch Salt; 1/4 cups Evaporated Milk

Servings: persons

FOR THE BREAD PUDDING:
2-1/2 cups Milk
3 Eggs, Beaten
1/2 cups Maple Syrup
1/2 teaspoons Vanilla Extract
1/2 teaspoons Ground Cinnamon
5 cups Bread, Cubed
3 Tablespoons Butter
1/2 cups Dried Cranberries
1/2 cups Walnut Halves, Roughly Chopped
FOR THE CARAMEL SAUCE:
1/4 cups Butter
1/2 cups Brown Sugar
1 pinch Salt
1/4 cups Evaporated Milk

1
To make the bread pudding, whisk milk, eggs, maple syrup, vanilla and cinnamon together in a large bowl. Add the cubed bread and allow to soak for 15 minutes.
2
Grease the slow cooker well with the butter. Add the cranberries and walnuts to the bread mixture and transfer everything to the slow cooker. Cook on low for 4 hours.
3
To make the caramel sauce, add the butter, brown sugar and salt to a small saucepan over medium heat. Stir continuously until bubbly and melted. Pour in the evaporated milk and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes until thickened. Serve warm with the hot bread pudding.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE BREAD PUDDING:, 2-1/2 cups Milk, 3 Eggs, Beaten, 1/2 cups Maple Syrup, and more.

Yes, Slow Cooker Cranberry Walnut Bread Pudding With Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Slow Cooker Cranberry Walnut Bread Pudding With Caramel Sauce

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