Slow Cooker Pain Au Chocolat Bread & Butter Pudding
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 pain au chocolat, cut into thick slices
- 150g dark chocolate, chopped
- 250ml double cream
- 200ml full-fat milk
- 3 eggs
- 1 tbsp light brown soft sugar
Method
- Line your slow cooker with baking parchment and lay your pain au chocolat pieces in as snug as possible.
- Melt the chocolate and whisk in a large bowl with the remaining ingredients. Pour over the pain au chocolat and press down with the back of a spoon to make sure all the liquid is soaking in. Cook for 2 hours on high or 4 hours on low until the custard is set.
- Serve while warm with cream or ice cream, if preferred.