Bread and Butter Pudding
April 27, 2015
- Prep: 10 mins
- Cook: 2 hrs 30 mins
-
10 mins
2 hrs 30 mins
2 hrs 40 mins
- Yields: 6 to 8
Directions
1Grease inside slow cooker with butter.
2
3Combine milk, sugar and vanilla in saucepan. Stir to dissolve sugar, slowly bring to the boil. Immediately remove from heat. Cool.
4
5Beat together eggs and cream then gradually,whisk in milk mixture.
6
7Spread half the bread with jam and cut in quarters. Place in slow cooker, slightly overlapping layers. Sprinkle with sultanas. Repeat process with the remaining non jammed bread and sultanas.
8
9Gently pour cream mixture over bread. Press down lightly to compress and coat well in cream mix.
10
11Cook on low for 2.5 hours. At 2 hours, sprinkle with cinnamon and icing sugar or caster sugar.
12
13*Serve warm or cold with cream or ice cream.
14
15
Submitted by Laraine Palmer
7 Reviews
Sherye Parker
April 1, 2020
Yummy I used some left over date scones
Sherye Parker
April 1, 2020
It was yummy I used up some date scones instead of bread
Darren Comley
May 4, 2019
This was really really nice and the whole family loved it too. I skipped the jam and when I do this again (sson) I’ll finish it in the oven for 10 minutes for crispy crusts. Highly recommended for dessert!
Fiona
October 9, 2018
Cooked this tonight! Finished it off in the oven for 10 mins, and was great!! My partner loved it and it took him back to his childhood. Thanks!
Anne
June 5, 2018
Tried this last night. Was very sceptical but oh my goodness! Turned out very yummy. I used apple crumble topping and did overdo it a bit with the cinnamon but everyone’s bowls were empty!
rachel mangino
July 22, 2017
yummy and easy. turned out great
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.
Sherye Parker
April 2, 2020
Yummy made it with left over date scones 10 out of 10