White Chocolate Bread and Butter Pudding
half a French stick, finely sliced
50g butter, at room temperature
100g white chocolate, chopped
4 egg yolks
50g caster sugar, plus 3 extra for caramelising
150ml double cream
1 tsp vanilla essence
1. Spread the slices of the French stick with the butter. Layer the bread in a heat proof soufflÃ© dish that will fit into your slow cooker pot allowing a gap of at least 1.5cm all the way around. Sprinkle the chopped white chocolate between each layer of bread.
2. Beat the egg yolks and sugar together in a bowl. Pour the cream and milk into a saucepan and bring just to the boil. Gradually stir into the egg mixture then stir in the vanilla essence.
4. Cover the top of the soufflÃ© dish with foil then lower into the slow cooker pot. Pour hot water around the dish to come halfway up the sides then cover the cooker with the lid and cook on low for 4 – 4 1/2 hours until the custard has set.
5. Lift dish out of slow cooker and sprinkle with extra caster sugar. Caramelise under a hot grill.