This slow cooker bread and butter pudding is soft, custardy and lightly crisp on top, with sweet bursts of dried fruit throughout. It’s a simple, comforting dessert you can assemble in minutes and then leave for the slow cooker to work its magic.
Come the colder months, when you crave a comforting dessert, slow cooker bread and butter pudding is great option that will take you back to your childhood.
Soft bread in a delicious rich custard with crispy edges, this dessert is a lovely economical option too, especially when you bake it in your slow cooker instead of the oven.
Use up leftover bread that is going stale in this tasty pudding, along with some dried fruit.
In winter I love this kind of traditional British dessert, it is simple to make but produces warming, rib-sticking results as a winter pud.
Using the double cream makes this a lovely rich pudding. To make it more economical you can skip the double cream and increase the milk to 300-400 ml in total.
If you prefer an alternative to using bread, my slow cooker panettone bread and butter pudding or slow cooker brioche bread and butter pudding may take your fancy instead.
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Ingredients
Here are the ingredients you will need for this recipe – note you’ll find the quantities in the recipe card further down the post.
- white bread – I tend to use slightly stale sliced white bread I need to use up.
- butter – (not shown) use your preferred butter or spread.
- mixed dried fruit
- caster sugar – to sweeten the dish.
- double cream – adds richness and creaminess to the custard.
- milk – use your preferred milk.
- eggs – I use medium free-range.
- ground cinnamon – to sprinkle over the top before cooking, adds flavour.
- lemon zest – adds flavour to the dried fruit.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this bread and butter pudding recipe in your slow cooker perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Butter the bread, cut each slice into four triangles, and layer in the base of the slow cooker. Sprinkle over half the dried fruit and 1 tsp of caster sugar.
Step 2. Layer up the rest of the bread, top with the rest of the dried fruit and 1 tsp caster sugar.
Step 3. Beat together the cream, milk and two eggs in a jug, pour it over the ingredients in the pot. Sprinkle with 2 tsp caster sugar, dust with cinnamon and 1 tsp lemon zest.
Step 4. Put a tea towel under the lid and cook on high for 2-3 hours. A knife inserted can help you check if the custard is cooked through and firm.
Tip: Press the ingredients down so that more of the bread is in the custard and will become deliciously soft during baking.
Serve warm with custard, pouring cream or vanilla ice cream for a delicious cosy dessert.
Substitutions
Need to make this gluten free, dairy free or vegan?
For dairy-free, you can replace the butter, milk and cream with your preferred dairy-free options (such as plant-based butter, oat milk and oat single cream).
Also take a look at this gluten-free bread and butter pudding from Glutarama which has dairy-free and vegan options.
Variations
If you don’t like raisins, sultanas or dried fruit in general, you can replace them with chunks of apple.
Try it with some chopped dried apricot and dried cranberries in place of mixed dried fruit.
For a luxury version, soak the dried fruit in brandy or amaretto before using (very Christmassy!).
Try it with cinnamon and raisin bread, croissants or brioche in place of the white bread.
Equipment
- oval 3.5 litre slow cooker
- mixing bowl
- jug
Storage
Allow the bread and butter pudding to cool, place in a container such as a Tupperware box, and keep in the fridge for 2-3 days.
Can be frozen after baking, wrap well and freeze for up to 3 months.
Top tip
For more crispy edges on your bread and butter pudding, put your slow cooker pot in a roasting tray and pop it under a preheated low to medium grill/broiler for 3-4 minutes.
FAQ
Yes egg is needed to make a simple custard, combined with double cream and milk.
Bread and butter pudding is a traditional English pudding as shown in this recipe, made with sliced bread and dried fruit, with a simple egg custard poured over the top which is then baked. In the USA this is known as bread pudding, or crockpot bread pudding for the slow cooker version.
However in the UK, note that bread pudding is a very different recipe made with cubes of leftover bread, which are soaked in llquid, squeezed together, mixed with additions (spices, sugar etc) and baked, then served cold in small slices.
More to try
Recipe
Slow Cooker Bread and Butter Pudding
Ingredients
- 400 g (8-10 slices) white sliced bread 8-10 slices
- 65 g (¼ cups + 3 tbsp) dried mixed fruit
- 2 tsp caster sugar (superfine sugar)
- 2 tsp caster sugar (superfine sugar)
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
For the custard:
- 300 ml (1¼ cups) double cream
- 150 ml (½ cups + 2 tbsp) milk
- 2 eggs
Equipment
Instructions
- Butter the bread, cut the slices into triangles and layer half of it in the base of the slow cooker. Sprinkle over half the dried fruit and 1 tsp of caster sugar.400 g white sliced bread, 65 g dried mixed fruit, 2 tsp caster sugar (superfine sugar)
- Layer up the rest of the bread, top with the rest of the dried fruit and 1 tsp caster sugar.
- Beat together the cream, milk and two eggs in a jug, pour it over the ingredients in the pot. Sprinkle with 2 tsp caster sugar, dust with cinnamon and 1 tsp lemon zest.2 tsp caster sugar (superfine sugar), 1 tsp lemon zest, 300 ml double cream, 150 ml milk, 2 eggs, ¼ tsp ground cinnamon
- If needed, press the ingredients down so that more of the bread is in the custard and will become delciously soft during baking.
- Put a tea towel under the lid and cook on high for 2-3 hours. A knife inserted can help you check if the custard is cooked through and firm.
- Serve warm with custard, pouring cream or vanilla ice cream for a delicious cosy dessert.
Notes
- Bread pudding (USA) – this recipe for slow cooker bread and butter pudding is the British equivalent of the American crockpot bread pudding. The British version is less sweet than the US bread pudding (if you like it sweeter you may there wish to increase the sugar).
- Using double cream in the custard makes this a lovely rich pudding. To make it more economical you can skip the double cream and increase the milk to 300-400 ml in total. It won’t be as rich but will still be delicious.
- If you prefer an alternative to white bread, you could try slow cooker panettone bread and butter pudding or slow cooker brioche bread and butter pudding.
- If you like a really soft custardy bread and butter pudding, take time to push the bread down in the slow cooker pot with a wooden spoon or spatula, so that more of the bread is in the custard and will become deliciously soft and creamy during baking.
- If you prefer the crispy edges, make sure you use the tea/dish towel under the slow cooker lid (sides folded up over the lid not hanging down) to stop the top going soggy from condensation dripping off the lid. Also for even better crispy bread topping, transfer your slow cooker pot into a roasting tray and pop it under a preheated low to medium grill/broiler for 3-4 minutes.
- Serve warm with custard, pouring cream or vanilla ice cream for a delicious cosy dessert.
Julie Day says
Thank you for lovely recipe
Could l used Greek style yogurt instead of cream please?
bakingqueen74 says
Hi Julie. I have never made a custard using Greek yoghurt in place of cream, though I have made it with just milk before for a lighter option – see my panettone bread and butter pudding for that version.
I have looked it up for you and it does sound like it is possible to use yoghurt instead, I would make sure you use actual Greek yoghurt for best results. Please do report back and let us know how you get on if you try it.