Slow Cooker Panettone Bread and Butter Pudding
A lightly spiced bread and butter pudding made with Italian panettone slices instead of bread, ideal for the festive season and for using up leftover panettone
- 0.5 panettone sliced (I used 375 g of panettone)
- 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 lid 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.
Sprinkle with a little sugar then serve with custard or cream for a delicious dessert!
Slow cooker size: The slow cooker used for this recipe is a 3.5 litre oval slow cooker.
If you have a larger slow cooker I would recommend doubling the ingredients so that your dish is deeper, to avoid burning.
Calories: 287kcal | Carbohydrates: 37g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 44mg | Potassium: 90mg | Fiber: 1g | Sugar: 6g | Vitamin A: 130IU | Calcium: 68mg | Iron: 1mg