Slow cooker bread pudding with hot cross buns (Bake of the Week)
This super easy Easter slow cooker pudding takes barely five minutes prep then you can forget about it for two hours!
Servings: 6
Ingredients
- 5-6 hot cross buns
- butter to spread on the buns
- 3 large eggs
- 150 ml milk
- 1 tablespoon light brown sugar
- 1 tablespoon demerara sugar
- parchment paper to line the slow cooker
Instructions
- Take half a dozen hot cross buns (using up old ones is fine!).
- Line a crockpot or slow cooker with parchment paper.
- Slice and butter the hot cross buns, then cut them in half vertically.
- Arrange the bun pieces in the crockpot.
- Beat 3 large eggs with 150ml milk and 1 tablespoon sugar. Pour over the buns.
- Scatter with some brown sugar and slow cook on low setting for 2 hours.
- Serve warm with custard! Yummy!