Slow Cooker Cranberry Walnut Bread Pudding with Caramel Sauce

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 15 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 butter, brown sugar and salt to a small saucepan over medium heat. Stir continuously until bubbly and melted. Pour in the evaporated milk and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes until thickened. Serve warm with the hot bread pudding.