Slow cooker brioche bread pudding with salted butterscotch sauce

I always break out the slow cooker when the temperature drops at this time of year. It’s so comforting to get home from work and have a meal ready and waiting. I make all the slow cooker regulars, cottage pie; beef stew; pulled pork and even roast chicken but one thing I love to make is dessert. This bread pudding is sheer carby perfection smothered in salty vanilla butterscotch sauce. Plus it’s super easy! It’s a great idea if your oven is busy cooking a big meal like Sunday dinner and you haven’t got room anywhere else to cook a dessert because you can plug a slow cooker in anywhere.

Slow Cooker Brioche Bread Pudding with Salted Butterscotch Sauce

1 loaf brioche, sliced
250ml whole milk
250ml double cream
50g caster sugar
3 eggs
1 teaspoon vanilla bean paste
flaked almonds
light brown sugar
butter, for greasing

for the sauce:
100g unsalted butter
50g light brown sugar
125ml double cream
½ teaspoon sea salt
1 teaspoon vanilla bean paste

  1. Grease your slow cooker with the butter. Lay the sliced brioche to cover the base and sprinkle with brown sugar and flaked almonds. Repeat this layering process until all the bread is used. Finish with sugar and almonds on the top.
  2. Whisk together the eggs, sugar, milk, cream and vanilla and pour all over the bread.
  3. Put the lid on the slow cooker and cook on low for 4 hours.
  4. When you are ready to serve, make the sauce. Melt the butter in a medium pan on the hob and whisk in the light brown sugar and double cream until combined.
  5. Simmer for 5 minutes then stir in the salt and vanilla. Leave to cool slightly and transfer to a jug. The sauce works hot or cold so you can make it in advance if you want.
  6. Pour over the sauce and drizzle a little extra double cream on as well.

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