Bread & Butter Pudding

INGREDIENTS

• 6 slices of raisin bread
• 50g butter
• ¼ cup strawberry jam
• 4 eggs
• 300ml fresh cream
• 400ml milk
• 2 tsp vanilla paste
• ½ cup caster sugar
• Pinch of salt
• ½ tsp. ground cinnamon
• 1 tbsp. brown sugar
• ¼ tsp. ground nutmeg

DIRECTIONS

1. Cut the crusts off the raisin bread slices. Spread the butter and jam over each slice. Cut the slices into large cubes.
2. Very lightly spray the bottom of the slow cooker bowl with baking spray. Place the cubed raisin bread into the slow cooker bowl.
3. Whisk together the eggs, cream, milk, vanilla, caster sugar, salt and ground cinnamon and pour into the slow cooker bowl over the cubed bread. Sprinkle nutmeg and brown sugar on the top and put the lid on.
4. Press ON/OFF button. Press the PROGRAM button. Adjust the time to 3 hours. Press SELECT/START to confirm. Adjust the cooking temperature to LOW. Press SELECT/START to begin.
5. The slow cooker will beep when the function is complete and will automatically switch to WARM or until the ON/OFF button is pressed to cancel.
6. Serve with caramel popcorn and a scoop of vanilla ice-cream.