Bread and butter pudding is a quintessentially British dessert that transforms basic ingredients into a comforting treat.
Traditionally, the recipe involves layering slices of buttered bread, usually white or brioche, in a baking dish, then soaking them in a mixture of eggs, milk, and sugar.
Making bread and butter pudding is simple, so it’s ideal for novice and experienced cooks. But its versatility stands out most.
The forgiving recipe allows endless variations, such as adding dried fruits, like raisins or sultanas, and sprinkling cinnamon or nutmeg for extra warmth and flavour.
However, one of the best things about bread and butter pudding is its versatility in cooking methods. While traditionally baked in an oven, it can also be cooked in a slow cooker, making it even more convenient.
One baking enthusiast has perfected their take on slow cooker bread and butter pudding, claiming they make the dish every year.
Sharing the recipe on a Facebook page called “Needs a Slow Cooker,” they wrote, “I do this every year about this time!”
“I make enough so there are extra portions; it freezes well. If some is frozen then thaw in the firdge overnight, and microwave until piping hot… Enjoy.”
Bread and butter pudding recipe
Ingredients
Four slices bread
Butter
Four large eggs
500ml milk
One small jar (411g) Robinson sweet mincemeat
Custard or cream to serve
Method
This bread and butter pudding recipe is simple. Butter four slices of bread and cut them into small pieces.
Grease the slow cooker pot with butter to prevent sticking – this will also inject a little extra creamy goodness.
Place the buttered bread chunks into the slow cooker dish, and then beat the eggs and milk together in a jug. Pour mincemeat into the jar on top of the bread and cover it with the egg and milk mixture.
Mix everything together in the slow cooker before leaving it to cook on low heat for five hours.
Leave the pudding to cool slightly before serving with a side of custard or cream.
