Here’s a naughty but nice seasonal treat I made today for my family’s pudding – slow cooker panettone bread and butter pudding. I had a stale panettone that needed to be used up (just a cheap supermarket one) and made a bread and butter pudding with it, with a little cinnamon and ginger. I think Jamie Oliver made something similar in his latest series.
I made this in my slow cooker but it would equally work in a dish in the oven. The slow cooker is cheaper to run though so this was a frugal dessert in more ways than one!
The panettone was only 99p as it was near its sell by date, I then kept it for another week and it was still perfect. Excellent after Christmas when you need to save the pennies.
This was so easy to put together, and the whole family found it tasty which is always good.
How to Make Bread and Butter Pudding in the Slow Cooker
Just slice up the panettone loaf, make up a custard with milk, egg and sugar, add some spices, and layer in the slow cooker. If using bread, you can use the same method too.
Bake on high for 2 hours, and the custard will cook and become set during that time, as the edges of the panettone crisp up!
It can also be made more luxurious by using cream for the custard but I thought the milk worked just as well for an everyday pudding.
It looked tasty even before cooking (above). After slow cooking, the custard has set and the top of the pudding has browned and crisped up slightly.
It doesn’t need to go in the oven at all. I was really impressed!
So if you need a festive and comforting dessert for a cold day, then slow cooker panettone bread and butter pudding might fit the bill perfectly!
It’s simple enough for everyday but also has those Christmassy flavours to indulge in.
Pin my slow cooker panettone bread and butter pudding for later!
Slow Cooker Panettone Bread and Butter Pudding
- 0.5 panettone sliced
- 5 tsp granulated sugar
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 2 medium eggs
- 300 ml semi-skimmed milk
- Grease the slow cooker pot and place half the panettone slices on the bottom.
- Sprinkle over 1 tsp of sugar and half the ginger and cinnamon.
- Place the rest of the panettone slices on top, and sprinkle over the rest of the cinnamon and ginger.
- Beat the eggs in a jug, add the milk and 3 tsp of the sugar, and whisk together.
- Pour the egg and milk mixture over the panettone in the slow cooker pot, and sprinkle with the remaining 1 tsp of sugar.
- Place the lid on the slow cooker (use a tea towel under the kid to catch drips of condensation) and cook on high for around 2 hours, or until set. Check with a knife or skewer to see if it is done.
- Serve with custard or cream for a delicious pudding!
As this recipe is both festive and frugal due to using up the stale, reduced panettone, as well as using the slow cooker rather than the oven, I am linking up with Credit Crunch Munch run by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All, and which is hosted this month by Helen.