Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce

• 22 Kraft Caramels (about 1/2 of 269-g pkg.)
• 5 cups milk, divided
• 1 can (540 mL) apple pie filling
• 2 cups light cream
• 8 eggs, beaten
• 1 tsp. ground cinnamon
• 12 cups cubed challah (egg bread), 1/2 inch pieces
• 1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding

1. Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min.
2. or until caramels are completely melted, stirring after 1 min.
3. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well.
4. Stir in bread.
5. Pour into slow cooker sprayed with cooking spray; cover with lid.
6. Cook on LOW 4 to 5 hours.
7. Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min.
8. just before serving the pudding.
9. Microwave on HIGH 2 min., stirring after each minute.
10. Spoon over individual servings of warm pudding.

caramels, milk, light cream, eggs, ground cinnamon, egg bread

Taken from www.kraftrecipes.com/recipes/slow-cooker-apple-bread-pudding-warm-butterscotch-sauce-153535.aspx (may not work)