Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce

Ingredients

• 21 oz peach pie filling canned
• 3.4 oz jell-o butterscotch flavor pudding instant
• 22  caramels kraft
• 12 cups challah bread cubed (egg bread)
• 8  eggs beaten
• 1 tsp ground cinnamon 
• 2 cups cup heavy whipping cream light
• 5 cups milk divided

Equipment

• bowl
• whisk
• microwave
• slow cooker

Directions

1. 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.
2. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
3. Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
4. 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.