Slow-cooker bread pudding with caramel recipe
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- Serves 8
- 30 mins to prepare and 1 hour 30 mins to cook
- 544 calories / serving
- Freezable
Ingredients
- 30g unsalted butter
- 200ml double cream
- 125g salted caramel sauce
- 2 large eggs, plus 2 large egg yolks
- 2 tbsp dark rum (optional)
- 1 tsp vanilla extract
- 8 pack butter brioche rolls, broken into 3cm pieces
- 100g pecans, roughly chopped
- 100g dark chocolate, roughly chopped
Each serving contains
- Energy
- 2265kJ 544.0kcal
- Fat
- 41g
- Saturates
- 18g
- Salt
- 0.6g
- Sugars
- 21g
of the Reference intake
Carbohydrate 36.2gProtein 9.0gFibre 1.0g
Method
- 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.
- See more Slow-cooker recipes
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.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
