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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. See method
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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.
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