Slow Cooker Bread and Butter Pudding

A classic British dessert — custardy bread with raisins and a golden top. No oven needed.

Ingredients

• 8 slices white bread, buttered and cut into triangles
• 3 eggs
• 500ml whole milk
• 75g caster sugar
• 1 tsp vanilla extract
• 50g sultanas or raisins
• 1 tsp ground cinnamon
• Demerara sugar for the top

Method

1. Layer the bread triangles in a greased slow cooker, scattering sultanas between layers.
2. Whisk the eggs, milk, sugar, vanilla, and cinnamon.
3. Pour over the bread and press down gently so the bread absorbs the custard.
4. Sprinkle demerara sugar on top.
5. Cook on Low for 2-3 hours until the custard is set.
6. Serve warm with cream or custard.

Tips

Use slightly stale bread — it soaks up the custard better. Let it sit for 10 minutes before cooking so the bread absorbs properly.