Slow Cooker Apple Bread Pudding With Warm Butterscotch Sauce Recipe 44

Steps:

• 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.

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 2 min., stirring after each minute. Spoon over individual servings of warm pudding.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
• In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
• Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
• Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
• In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

Steps:

• In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ¼ tsp cinnamon until blended.
• Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation.
• Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked.
• Fifteen minutes before baking, preheat the oven to 350. Grease an 8 inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.
• Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish. (This is important as the bath helps the pudding to be fluffy).
• Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
• Remove the pudding from the water bath and allow it to cool while you make the sauce.
• Sauce:.
• Scald the cream, all but ¼ cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat.
• Dissolve the cornstarch in the remaining milk in a small cup. Stir it into the cream mixture.
• Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
• Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.

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.

Steps:

• Combine apples and bread in the crock of a slow cooker.
• Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
• Cook on High until custard forms, 3 to 4 hours.

Steps:

• In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally., Place bread cubes in a greased 13x9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture. , Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.

Steps:

• Cut bread into 1-2 inch cubes and spread a layer on the bottom of a large glass baking dish. (Using HALF the bread cubes).
• In a saucepan, warm the milk and butter together long enough to melt butter. (Make sure you do not let the milk boil!).
• Once butter is melted, remove from heat. Add brown sugar.
• In a separate bowl whisk together eggs and vanilla untill well mixed and a little foamy/frothy.
• Whisk egg mixture into milk mixture.
• Pour mixture over the first layer of bread cubes, making sure to soak them through.
• Spread applesauce over the soaked bread cubes evenly and sprinkle cinnamon, nutmeg, and raisins.
• Add the rest of the bread cubes and pour remaining mixture over them. Sprinkle more cinnamon and raisins.
• Sprinkle with brown sugar (optional) and/or drizzle with a little maple syrup.
• Bake on 350 degrees for about 20-35 minutes or until the center is set.

Steps:

• Heat oven to 325°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup granulated sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in apples and 7 cups of the bread pieces. Let stand 20 minutes.
• Pour apple mixture into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish. Brush top of bread with melted butter. In small bowl, mix 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over top.
• Bake 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• In 1-quart saucepan, heat sauce ingredients to boiling over high heat, stirring constantly, just until butter is melted and sauce is hot. Serve warm bread pudding with sauce.