Sink your teeth into this slow-cooker bread and butter pudding

Decadent Slow-Cooker Bread and Butter Pudding with Gula Melaka

Introduction

Bread and butter pudding is a popular dessert that is easy to make and requires only a few simple ingredients. While oven-baked bread and butter pudding is delicious, this slow-cooker recipe takes it to the next level with its moist and flavorful texture. This decadent slow-cooker bread and butter pudding with gula Melaka is sure to satisfy your sweet tooth.

Ingredients

• 8 slices white bread
• 75g raisins
• For the batter:
  • 40g grated gula Melaka
  • 1 tsp vanilla essence
  • 1/4 tsp nutmeg powder
  • 1/4 tsp cinnamon powder
  • 55g butter, melted
  • 180ml whipping cream
  • 360ml milk
  • 1/2 tsp salt
  • 4 eggs

Method

1. Layer the bread and raisins inside your slow cooker pot, tearing the bread if necessary to fill in any gaps. It doesn’t have to look perfect.
2. Add all the batter ingredients in a separate bowl. Whisk until the mixture is smooth, with no lumps.
3. Now pour the batter into the slow cooker, making sure to cover as much of the bread as possible.
4. Using a long spoon, gently push the bread into the batter to make sure all the slices soak up the liquid. Do not press too hard, as you do not want to flatten the bread.
5. Select the “bake” setting on your slow cooker with the timer set for 50 minutes. If your slow cooker doesn’t have this option, cook on a low setting for about 3 hours.
6. The pudding is ready when there is no liquid pooling on the top. You can also check it by sliding a knife into the middle of the pudding. It should come out clean, not wet and sticky.

Removing Your Pudding

1. Extract the pot from the body of the slow cooker. Take a large flat surface, like a cutting or cake board, and place it over the mouth of the pot, making sure the board covers the entire opening.
2. Protect your hands with oven mitts. With both hands, grab the pot and the board together, and gently turn it over to let the pudding drop onto the board.
3. Remove the board and your pudding will be ready.

Tips

• Bread and butter pudding usually uses stale bread, but you can also use fresh bread.
• Enjoy it with a scoop of vanilla ice cream!
• Store leftovers in the refrigerator. The pudding can be served hot or cold.

Conclusion

This decadent slow-cooker bread and butter pudding with gula Melaka is a game-changer for anyone who loves a good dessert. With its moist and flavorful texture, it’s sure to become a favorite in your household. Try it out and see for yourself!

FAQs

Q: Can I use fresh bread instead of stale bread?
A: Yes, you can use fresh bread instead of stale bread. However, stale bread is recommended as it absorbs the liquid better.

Q: Can I store the leftovers in the freezer?
A: No, it’s not recommended to store the leftovers in the freezer. The pudding can be served hot or cold, but it’s best to store it in the refrigerator.

Q: Can I add other ingredients to the batter?
A: Yes, you can add other ingredients to the batter, such as nuts or chocolate chips. However, be careful not to overdo it, as it may affect the texture of the pudding.