Slow cooker bread pudding with caramel
Sink into this sticky, sweet brioche bread pudding, packed with dark chocolate and pecans, loaded with salted caramel sauce, and made in a slow cooker! For an extra kick, why not try adding a little dark rum, it works beautifully with the bitter notes of the chocolate.
- Grease the dish of the slow cooker with the butter. In a saucepan, heat the double cream and half the salted caramel sauce over a medium heat, until bubbling. Then stir thoroughly and take off the heat. In a separate bowl, whisk together the eggs, extra egg yolks, a pinch of salt, the dark rum (if using) and vanilla extract. Slowly pour the warm cream mixture into the eggs, whisking continuously until combined.
- Add the brioche, pecans and chocolate to the egg-cream mixture, stirring until well combined. Leave to soak for 5 mins, then stir again so that the brioche is evenly coated. Turn your slow cooker onto a low setting.
- Pour the bread pudding mixture into the greased slow cooker dish. Level using a spoon, cover with a lid and leave to cook for 1.5 hrs, until a knife inserted into the centre of the pudding comes out clean. Heat the remaining salted caramel sauce in a saucepan until hot, divide the bread pudding into bowls and pour over the hot sauce.
- If you're feeling extra indulgent, drizzle over a little more salted caramel sauce from the jar and add a dollop of whipped cream to serve.
Tip: Allow the hot cream-caramel mixture to cool after you remove from the heat for 2 mins before pouring into the egg mixture. It helps if you have one person pouring, and another person whisking.
Freezing and defrosting guidelines
Once the pudding has cooled completely, transfer to a freezer-safe container, freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in the oven or in a microwave.
See more Slow cooker recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
View full recipe details