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Slow Cooker bread & butter pudding

Finish your evening with this hearty, homemade slow cooker bread & butter pudding from Over A Cuppa. Deliciously gooey and layered with cranberries, oranges and cinnamon.

Over a cuppa bread and butter pudding 4



  • 8-10 slices of bread (approximately 360g bread as slices vary in size)
  • 800ml milk
  • 5 eggs
  • 6 tsp soft brown sugar (using 1 teaspoon for the cinnamon butter)
  • 120g dried cranberries
  • 70g softened butter
  • Zest of 1 large orange
  • 1 tbsp orange juice
  • 2 tsp cinnamon
  • Extra butter for greasing the slow cooker pot



  1. Grease your slow cooker pot with butter
  2. Put the butter, 1 teaspoon of brown sugar, cinnamon and the orange zest and juice into a bowl and beat until smooth and well combined
  3. Spread the flavoured butter onto the slices of bread. If they large slices of bread cut in half into 2 triangles
  4. Layer some of the bread slices on the bottom of the slow cooker pot. Sprinkle some of the cranberries over the bread and repeat so you have three layers
  5. Sprinkle the remaining cranberries over the top
  6. Beat the eggs, milk and 5 teaspoons of brown sugar together until well mixed
  7. Pour this over the bread
  8. Gently push the bread down so the bread is soaked in the milk mixture
  9. Do this for a few minutes just gently pushing the bread down every so often before turning on the slow cooker to ensure the bread is well soaked
  10. Put the slow cooker lid on and cook for 4-5 hours on high. Turn it to low if it is ready before you are ready to serve it
  11. Serve with single cream, custard or ice-cream or delicious on its own

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