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