Slow Cooker Bread Pudding With Salted Caramel Sauce Food

SALTED CARAMEL PRETZEL BREAD PUDDING

Steps:

• For the bread pudding: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Butter a 2-quart baking dish.
• Scatter the bread cubes on a baking sheet. Drizzle with the melted butter and toss to coat. Bake, stirring halfway through, until the bread is golden brown and crunchy, 10 to 15 minutes. Let cool completely.
• Meanwhile, follow the package directions for microwaving and salting the pretzels (don't use all the salt). Quarter each pretzel.
• Whisk together the milk, cream, sugar, vanilla, whole eggs and yolks in a medium bowl.
• Scatter the bread cubes in the prepared baking dish. Top with the pretzel pieces (turning some over to show off the nicely browned bottoms) and then nestle in the caramel candy halves. Pour the custard over the mixture. Cover with foil and set aside at room temperature for 20 minutes.
• Bake until the bread pudding is set with a slight jiggle in the center, 45 to 55 minutes. Let rest for at least 15 minutes before serving.
• For the caramel sauce: Meanwhile, combine the caramels, butter and cream in a small microwave-safe bowl. Microwave, stirring halfway through, until the caramels and butter melt together, about 2 minutes. Whisk until smooth and thick. (The caramel sauce can be made ahead of time and then reheated to loosen up for serving.)
• Drizzle the bread pudding with the caramel sauce and sprinkle with some pretzel salt before serving.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

BREAD PUDDING IN THE SLOW COOKER

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

SLOW-COOKER CARAMEL-TOFFEE BREAD PUDDING

Steps:

• Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
• 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.
• 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.
• 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.
• Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.

SLOW COOKER BREAD PUDDING WITH SALTED CARAMEL SAUCE

Steps:

• Cut bread into 1 - 2 inch cubes. If bread is fresh then toast cut bread for 3-4 minutes in a single layer on baking sheet at 400 degrees.
• Spray crock with nonstick spray
• Place bread in crock and if you are using less than a 5 quart you will want to squish it down to make sure it all fits
• In mixing bowl combine remaining ingredients and mix well
• Pour evenly over bread making sure it's all coated
• Cover and cook on high for 2-3 hours or low for 5-6 until eggs are fully cooked.
• Serve with salted caramel sauce - see recipe link above

SALTED CARAMEL BREAD PUDDING

Steps:

• Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn¿t boil over; if it does, reduce or remove from the heat.
• Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside.
• Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan.
• Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream.

THE BEST SALTED CARAMEL BREAD PUDDING

Steps:

• In a medium saucepan, melt the butter, brown sugar, salt and heavy cream. Bring to a boil, reduce heat to medium and simmer for 2 minute, stirring constantly. Remove from heat and let slightly cool.
• In a large mixing bowl combine half and half, eggs, brown sugar, granulated sugar, melted butter and vanilla extract. Whisk until smooth.
• Slice the brioche into 1/2 inch pieces. Arrange in a 12-inch round baking dish, making sure they slightly overlap. Pour the custard over. Pour half the caramel sauce and reserve the remaining half for later. Cover and refrigerate overnight.
• Preheat oven to 350 degrees F.
• Remove the cover and bake for 35-40 minutes or until golden brown. Heat the reserved caramel sauce and pour over the bread pudding. Garnish with sea salt flakes.
• Serve as is or with a scoop of ice cream! Whipped cream works too!

SALTED CARAMEL MONKEY BREAD

Steps:

• For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
• Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
• Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
• Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.
• Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.
• Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.

SLOW-COOKED BREAD PUDDING

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the bagels, apple, cranberries and raisins. In a large bowl, whisk the eggs, milk, sugar, butter, cinnamon and vanilla. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture., Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. If desired, dust servings with confectioners' sugar.

CROCK POT BREAD PUDDING IN CARAMEL SAUCE

Steps:

• In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon and nutmeg and beat until blended. Stir in milk.
• In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on high for 4 hours. Serves 6.
• Delicious & Dependable Slow Cooker Recipes.Created for Canada's kitchens.