Slowcooker Christmas Bailey's Bread & Butter Pudding
Directions
- 1Prepare the custard by mixing eggs, double cream, milk, Baileys, caster sugar, and light brown sugar.
- 2Cut the brioche loaf into 1-2cm slices.
- 3Grease the slow cooker with unsalted butter.
- 4Layer half the bread slices in the slow cooker, then add chocolate chips.
- 5Add the remaining bread slices.
- 6Pour the custard mixture over the bread.
- 7Top with more chocolate chips and light brown sugar.
- 8Cook on high for 2 hours.
- 9Serve with icing sugar, fresh mint, and ice cream.
Ingredients
- 400 g brioche loaf or leftover bread
- 75 g dark chocolate chips
- 75 g milk chocolate chips
- 4 eggs
- 250 ml double cream
- 200 ml whole milk
- 250 ml Baileys
- 50 g caster sugar
- 50 g light brown sugar
- 0 unsalted butter
- 0 icing sugar
- 0 fresh mint
- 0 ice cream
Equipment
slow cookerwhiskbowl