Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce

Ingredients

Caramels

5 cups  milk, divided

1 can  (21 oz.) apple pie filling

2 cups  light cream

8 eggs, beaten

1 tsp.  ground cinnamon

12 cups  cubed challah bread (egg bread), 1/2 inch pieces

1 pkg.  (3.4 oz.) JELL-O Butterscotch Instant Pudding

Make It

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. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
POUR into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
BEAT pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave on HIGH 2 min., stirring after each minute. Spoon over individual servings of warm pudding.