Slow-Cooker Dulce de Leche Bread Pudding

Dulce de leche, the silky caramelized milk treasure of Latin America, turns thrifty bread pudding into something lush. Cubed brioche soaks in a slow-cooker custard of dulce de leche, cream, and cinnamon, with dark chocolate chips melting through every scoop.

Serves 6 · 15 min prep · 180 min cook

Estimate for one serving

• 455 cal
• 11g protein
• 52g carbs
• 23g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 cups day-old brioche or challah, cubed
• 1 cup dulce de leche
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup dark chocolate chips
• 1 Tbsp unsalted butter, for greasing
• 1/2 tsp flaky sea salt
• as needed whipped cream, for serving

Instructions

1. 1Lightly butter the insert of a 5- or 6-quart slow cooker so the custard releases cleanly after cooking.
2. 2Scatter the cubed brioche evenly in the slow cooker, then nestle chocolate chips throughout the bread so every scoop gets melty pockets.
3. 3In a blender or large bowl, whisk dulce de leche with whole milk, heavy cream, eggs, vanilla, cinnamon, and salt until completely smooth and no thick caramel streaks remain.
4. 4Pour the custard slowly over the bread, pressing gently with a spatula so every cube soaks up liquid; let stand 10 minutes for full absorption.
5. 5Cover and cook on LOW for 2 1/2 to 3 hours, until the center is set but still softly jiggly and the edges look golden and custardy.
6. 6Avoid lifting the lid too often; steam helps the pudding cook evenly without drying the top.
7. 7When done, turn off the cooker, uncover, and cool 15 to 20 minutes so the pudding firms enough to scoop cleanly.
8. 8Sprinkle flaky sea salt over the warm surface to balance the caramel sweetness.
9. 9Scoop into bowls and top with a dollop of whipped cream; the residual heat will slightly melt the cream into the dulce de leche custard.