Caramel Bread Pudding Slow Cooker Recipe

Caramel Bread Pudding Slow Cooker Recipe

Ingredients

• 340g sweet bread, like challah or Hawaiian
• 950 ml skim milk
• ½ cup (100 g) sugar
• ¾ cup (175 ml) egg substitute
• 1 tsp vanilla
• 1 cup (225 g) caramel ice cream topping

Method

1. Cube bread and place in slow cooker
2. Whisk together remaining ingredients except caramel topping
3. Pour over bread
4. Press bread down into mixture
5. Cover and refrigerate at least 4 hours
6. Cover and cook on low 7 to 8 hours
7. Drizzle topping over to serve
8. Yield: 12 servings
9. Per serving: 106 g water; 220 calories (7% from fat, 15% from protein, 78% from carb)

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