Slow Cooker Bread and Butter Pudding
Soft and buttery bread and butter pudding with a rich custard made with double cream, baked in your slow cooker for an easy comforting warm dessert. The top still browns and gets those lovely crispy edges or I have a great hack for this if needed.
Servings 6
Calories 425kcal
Equipment
Ingredients
- 400 g white sliced bread 8-10 slices from a small (400 g / 1 lb) loaf
- 65 g 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 double cream
- 150 ml milk
- 2 eggs
Instructions
- Butter the bread, cut the slices into triangles and layer 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
- 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
Slow cooker size:
The quantities given in this recipe are suited to a 3.5 litre oval slow cooker.
Cook's 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.
Nutrition
Calories: 425kcal | Carbohydrates: 45g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 363mg | Potassium: 259mg | Fiber: 3g | Sugar: 14g | Vitamin A: 863IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 3mg