I found a similar recipe to this in a slow cooker cookbook years ago. I had to adapt it as the original recipe was American - which means LOTS OF SUGAR. I'm guesstimating the amount of milk I use as I never really measure it. I always seem to pour a bit more over the bread if it looks like it needs more.
I use the crusts from the end of a loaf of bread. I save them up in the freezer until I have 6 - 8 truly making it a cheap dessert. You can use wholemeal, multigrain or white bread. I have also made the milk up using powdered milk. It works out just fine.
6 - 8 slices of bread
600 - 800 mls of milk
1/3 cup of brown sugar
Dash of vanilla essence
Good shake of nutmeg and cinnamon
Jam - any flavour
1/3 cup of chopped walnuts
Turn on slow cooker first - high if it's a slow, slow cooker or low if it's a fast slow cooker
Spray the slow cooker with canola oil
Very lightly spread the jam over the bread and cut into large squares - perhaps 6 per slice. Place evenly in the bottom of slow cooker with jam facing up.
In a bowl mix eggs, sugar, vanilla, milk, cinnamon and nutmeg. Pour over the bread in slow cooker dunking the bread under the mixture.
Sprinkle the walnuts on top.
Cook for 3 hours and serve with cream or icecream.
Leftovers can be refrigerated for 2 days and heated up in the microwave as needed.
|Bread pudding starting to cook.|
|Bread crusts with jam|
|Poured the egg mixture over the bread.|
|Dessert with cream. Yum !!!|