Slow cooker bread and butter pudding

This recipe emerged from necessity. I had bread to use up and can’t find my casserole dish – it is probably still packed (I hope!). So I thought I would give the slow cooker a try. Here’s what I did.

1. Buttered 5 slices of bread – I would suggest brown wholemeal bread as it gives a nuttiness
2. Sliced some dried figs
3. layered the buttered bread and the slices of bread
4. cracked two eggs (large free range, organic) and mixed into a mug and a half of full fat milk (can’t find measuring jug!)
5. added a good handful of dark brown sugar to the eggs & milk, grated in about 1/4 of a whole nutmeg and added a few drops of almond essence.
6. poured this over the bread and squished it all down so everything was covered

Cooked on low for 3 hours. It won’t go crispy as it would in the oven. Served with a dollop of extra thick cream.