Slow Cooker Baileyβs 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
- 400g brioche loaf, cut into 1-2cm slices
- Unsalted butter (for greasing the slow cooker)
- 75g dark chocolate chips
- 75g milk chocolate chips
- 4 medium eggs
- 250ml double cream
- 200ml whole milk
- 250ml Baileys
- 50g caster sugar
- 50g light brown sugar
Method
- Prepare your custard by mixing your eggs, double cream, milk, baileys, caster sugar and light brown sugar.
- Cut your brioche loaf into 1-2cm thick slices (a whole loaf should get you about 12 slices) so you have 6 slices for the bottom and 6 for the top.
- Grease your slow cooker / crockpot with some unsalted butter then assemble. Take the first half of the loaf and place at the bottom, then add some chocolate chips. Add the rest of your bread on top then place your custard mixture all over the bread. Top with more chocolate chips and dust with some light brown sugar.
- Cook on high for 2 1/2 hours or low for 5 hours. For a nice crispy finish, you can transfer the slow cooker pot to the grill to let the brown sugar caramelise on top for around 5 minutes. Once done, serve with some icing sugar, fresh mint and ice cream.