This indulgent chocolate brioche bread and butter pudding is loaded with dark chocolate, pecans and salted caramel sauce. Prepare in less than 30 minutes and cook in the slow cooker for 1.5 hours for a delicious pudding. You can even add a drop of rum to make it a boozy pudding for adults. Pick up a pack of freshly baked chocolate chip brioche rolls from our Bakery counter.

Ready in: 2 hours

Serves: 8

Ingredients

30g unsalted butter
200ml double cream
125g salted caramel sauce
2 large whole eggs
2 large egg yolks
2 tbsp dark rum (optional)
1 tsp vanilla extract
6 Becketts’ Bakery chocolate chip brioche rolls, broken into pieces
100g pecans, roughly chopped
100g dark chocolate, roughly chopped

Method

1. Grease your slow cooker dish with the butter. Add the double cream and half the salted caramel sauce to a saucepan and place over medium heat until bubbling. Stir well and remove from the heat.

2. In a separate bowl, whisk together the whole eggs, egg yolks, a pinch of salt, vanilla extract and rum, if using. Once combined, slowly pour the warm cream mixture into the eggs, whisking continuously until combined.

3. Next, add the brioche pieces, pecans and chocolate to the egg-cream mixture and stir until combined. Set aside for 5 minutes to allow the brioche to soak up some of the liquid then stir again.

4. Pour the bread pudding mixture into the slow cooker. Level with a spoon then cover and cook on low for 1.5 hours. A knife inserted in the middle should come out clean.

5. Gently heat the remaining salted caramel sauce.

6. Once cooked, divide the bread pudding between serving bowls and drizzle with the warm salted caramel sauce.

Tip: Allow the hot cream mixture to cool for a minute or two before stirring into the egg mixture to prevent separation.