Bread and Butter Pudding has always been one of my favourite desserts. My aunty used to make it when I was growing up, both a traditional version and a chocolate one, and I’ve been trying to recreate that lovely soft texture ever since.
I’ve made plenty of oven versions over the years, but never quite managed to get them as moist as I wanted. This slow cooker version of bread and butter pudding is without a doubt the best I’ve made, and everyone who has tried it agrees!
Table of contents
My Tips for the Best Bread and Butter Pudding
Use slightly stale bread. Fresh bread can become too soft and lose its shape once the custard is added. Slightly stale bread holds together better while still soaking up all that lovely custard. If your bread is fresh, leave the slices out for an hour or two before you begin.
Soak the raisins or sultanas. Pop them into a bowl of hot water for a few minutes before adding them. This plumps them up so they stay soft in your pudding.
Start on HIGH, then switch to LOW. I tried cooking this entirely on LOW but preferred the texture when I started it on HIGH for the first hour, then reduced the heat to LOW for the remainder of the cooking time.
Keep condensation off the pudding. Moisture dripping from the lid can leave the top wet. I place a clean tea towel beneath the slow cooker lid to help absorb condensation and stop it dripping onto the pudding. Only do this if your slow cooker manufacturer permits it, and keep the towel well away from any heating elements.
Allow it to rest before serving. Give the pudding 10–15 minutes to settle once it’s cooked. The custard firms up slightly and it’s much easier to serve.
Ingredients and Substitutions
You will find the full ingredients and quantities in the recipe card below, but here are a few notes and substitutions.
Raisins or sultanas: Either works well, or leave the out if you prefer. You could also try dried cranberries or chopped dried apricots.
Milk and cream: I use a combination of both for a lovely creamy custard. I wouldn’t replace all the cream with milk, as it will change the richness and texture.
Vanilla: Vanilla extract or essence works perfectly well, but I also like adding a little vanilla bean paste for extra flavour.
Raw sugar: An optional topping if you’d like to add a little crunch to the finished pudding.
How to Make Slow Cooker Bread and Butter Pudding
Prepare the Bread and Raisins
Lightly grease the slow cooker insert. Soak the raisins or sultanas in hot water while you prepare the bread.
Butter each slice of bread and cut into halves or triangles.
Layer the Bread
Drain the raisins well, then layer the buttered bread into the slow cooker, scattering the raisins between the layers.
I like to arrange the final layer neatly with smaller triangles of bread on top.
Add the Custard
Whisk together the milk, cream, eggs, sugar, vanilla, optional vanilla bean paste, nutmeg and salt.
Pour evenly over the bread, gently pressing the top layer down so it can absorb the custard. Leave to soak for 10–15 minutes before cooking.
Cook the Pudding
Cover with the lid and cook on HIGH for 1 hour, THEN reduce to LOW for approximately 1½ hours. The pudding is ready when the centre is just set but still soft, and the edges are lightly caramelised.
Slow cookers can vary, so check towards the end of the cooking time.
Rest and Serve
Turn off the slow cooker and allow the pudding to rest for 10–15 minutes before serving. If you’d like a slightly crisp topping, you can add a sprinkle of raw sugar and brown the surface using a suitable oven-safe dish.
Dust with icing sugar and serve warm with cream, custard or a scoop of vanilla ice cream.
Storing and Reheating
Store any leftovers covered in the fridge for up to 3 days, refrigerating after allowing it to cool for 30 minutes. Reheat individual portions thoroughly in the microwave until piping hot.
You can freeze this pudding, although I find the custard isn’t quite as creamy once thawed. For the best texture, I prefer to serve it fresh.
More Slow Cooker Desserts
If you enjoy a good old-fashioned pudding, you might also like these recipes.
Slow Cooker Butterscotch Self Saucing Pudding
Slow Cooker Sticky Date Pudding with Caramel Sauce
Slow Cooker Apple Sponge Pudding
Slow Cooker Chocolate Self Saucing Pudding
Slow Cooker Bread and Butter Pudding Recipe
Slow Cooker Bread and Butter Pudding
Traditional bread and butter pudding made in the slow cooker, with layers of buttery bread, raisins and creamy vanilla custard.
Ingredients
- ¾ cup (100 g) raisins or sultanas
- 12 slices white toast bread (slightly stale)
- 75 g butter, softened
- 2 cups (500 ml) milk
- 1 cup (250 ml) cream
- 3 large eggs
- ⅓ cup (70 g) caster sugar
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
- ¼ tsp ground nutmeg
- pinch of salt
- 1–2 tbsp raw sugar, for sprinkling over the top (optional)
Instructions
- Lightly grease a large slow cooker insert.
- Place the raisins in a small bowl and cover with hot water. Set aside to soak while you prepare the rest of the pudding. Drain the raisins well before using.
- Butter each slice of bread with the softened butter, then cut into halves or triangles. Layer the bread into the slow cooker, sprinkling raisins over the layers as you go. Arrange the top layer neatly for a tidy finish. Cutting the final slices into smaller triangles creates a lovely pattern on top.
- In a bowl, whisk together the milk, cream, eggs, sugar, vanilla, vanilla paste, nutmeg and salt until smooth and well combined. Pour this custard evenly over the bread, pressing the top down gently so all the bread begins to soak. Leave it to stand for 10–15 minutes to allow the custard to be fully absorbed.
- Lay a clean tea towel across the top of the slow cooker and place the lid on top. Cook on HIGH for 1 hour, then LOW for 1½ hours. The pudding is ready when the centre is just set but still soft with a slight wobble.
Turn off the slow cooker and allow it to stand for 10–15 minutes before serving.
For a more classic crust, sprinkle the top with raw sugar and place under a hot grill for 2–3 minutes until lightly golden then let it stand for 10–15 minutes before serving.
Dust lightly with icing sugar and serve warm with cream, custard or vanilla ice-cream.
Allow any leftovers to cool for about 30 minutes, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 28gSaturated Fat: 17gUnsaturated Fat: 11gCholesterol: 172mgSodium: 188mgCarbohydrates: 23gFiber: 0gSugar: 16gProtein: 8g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
Let me know in the comments if you tried it with brioche or croissants. I would love to know which you preferred.
Anna xox
Leave a Reply