drizzling caramel over slow cooker bread pudding

Cranberry Walnut Slow Cooker Bread Pudding with Caramel Sauce

Whether you call it a crockpot or a slow cooker, this Cranberry Walnut Bread Pudding with Caramel Sauce is sure to please you!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
Calories 324kcal
Author Nora Rusev


For the Bread Pudding:

  • 2 1/2 cups milk
  • 3 large eggs
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 5 cups bread cut into 1-inch cubes
  • 2 tablespoons butter
  • 1/2 cup walnuts roughly chopped
  • 1/2 cup dried cranberries

For the Caramel Sauce:

  • 1 can condensed milk
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • Pinch of sea salt optional


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 10 minutes.
  • 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.

To Make The Caramel Sauce:

  • Add the condensed milk, brown sugar and butter to a medium saucepan over medium heat. Stir continuously until bubbly and thickened. Add a pich of sea salt if you like. Serve warm with the hot bread pudding.


If you don't like walnuts and cranberries, feel free to leave them out. You can also use raisins instead of the cranberries, if you prefer.


Calories: 324kcal | Carbohydrates: 45g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 89mg | Sodium: 250mg | Fiber: 2g | Sugar: 26g