Bread and Butter Pudding with Apples | Slow Cooker Desserts

We love spicy fruit and raisin toast in our house.  But no one is as fond of the ends of the loaf as they are the middle.  So one day when there was four 'loaf ends' in the freezer (and no middle bits) I decided I needed to find a way to use them up!  So that's why this recipe has 4 spicy fruit bread crusts.  If you don't have raisin toast spare, then use any bread you have at hand.  If you like them, sprinkle a handful of sultanas or raisins and add a little extra sprinkle of ground cinnamon over the apples.

If you are wondering if the evaporated milk is really necessary... well, no it's not, if you are feeding fussy eaters who may not eat the custard if it looks curdled, stick with the evap milk.  I have made baked custard with soy milk, it doesn't curdle in the slow cooker, so you could try soy if you prefer.

The butter and the brown sugar make a caramel sauce that goes beautifully with the custard and bread pudding, but be warned, it all goes in the first couple of servings if you are not watching.  Leftovers can be stretched -  serve with store bought or fresh made regular custard and stewed apple.

This dessert is great served hot, and leftovers are best served chilled from the fridge.  I like it equally well with ice cream or freshly whipped cream as a hot dessert.  When cold for dessert of breakfast (I know, naughty, don't tell mum!) just as it is.

Bread and Butter Pudding with Apples | Slow Cooker Desserts

Serves 6, cook on high for 2 to 2-1/2 hours

2 Tblsp butter, softened to grease the slow cooker base with
1 Cup loosely packed brown sugar
4 spicy fruit bread crusts, cut into 1cm cubes (enough bread to make two layers of cubes)
2 Granny Smith apples, peeled, cored, halved and sliced thinly
4 eggs
1 x 375ml can light evaporated milk
1/2 Cup of water
1 tsp vanilla extract
1/2 tsp ground cinnamon

• Grease the slow cooker base with the butter.
• Add the brown sugar evenly to cover the base.
• Using half of the bread, make a single layer.
• Add a layer of sliced apples, using all the slices.
• Lightly sprinkle the apples with ground cinnamon.
• Add the final layer of bread.
• In a 1L capacity bowl add the eggs and beat lightly.
• Then add to the eggs, the evaporated milk, water, vanilla essence and ground cinnamon.
• Mix thoroughly and pour over the bread, press all the bread down with a potato masher to ensure the liquid is in contact with all the bread.
• Cover and cook on high for 2 to 2-1/2 hours. It's cooked when a knife inserted into the centre, comes out clean.
• I like to time it to serve immediately... or the caramel sauce gets absorbed!  Enjoy!

Previous Post: Moroccan Spiced Whole Roast Chicken Slow Cooker 

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Find more slow cooker recipes for Kiwis, Aussies (and other cooks who use metric measurements) here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!