Bread-based puddings began life some centuries ago somewhat more frugally than the pud we have come to know today. Leftover bread, crumbed, soaked in milk and sweetened, became much more glorious once fat (like butter) and richness (in the form of eggs) were added. Then all it took was for the bread to become leftover croissants or brioche and it is now a gourmet's treat. This is a basic recipe that can easily have your own touch - just be creative.

Ingredients

• 4 thick slices bread, sour dough is great here
• 2 tablespoons butter, softened
• 2½ cups milk
• 3 eggs
• ¼ cup sugar
• 1-2 teaspoons vanilla essence
• ¼ cup sultanas, optional

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients. Lightly grease the inside of a 6-cup capacity pudding basin. Place an upturned saucer into the base of the slow cooker.
2. Trim the crusts from the bread onion if they are very hard, and discard. Spread each slice of bread with a little of the butter.
3. Beat the milk, eggs, sugar and vanilla essence together and strain if wished.
4. Layer the bread slices, and sultanas if using, into the prepared bowl. Carefully pour over the beaten egg and milk mixture and allow the dessert to stand for 10 minutes for the bread to soak up all the liquid. Sprinkle with a little cinnamon or cinnamon sugar on top if wished. Cover loosely with a piece of greased baking paper.
5. Sit the pudding basin on top of the saucer in the slow cooker. Pour in sufficient cold water to come halfway up the sides of the pudding basin and cover with the lid.
6. Cook on low for 5-6 hours or on high for 3-4 hours, or until a knife inserted into the pudding comes out clean. It will be moist, but should be clear. Lift out and serve warm, dusted with icing sugar or extra cinnamon sugar is wished and accompanied with poached seasonal fruit.

Cooks Tips

Variations: - Use 4-6 large stale croissants, torn into chunky pieces or 6-8 thick slices of brioche. As both of these are rich in butter content, you may wish to omit the butter. - Sprinkle a little spice of your choice onto the bread slices when spreading the butter. Try mixed spice, or cardamom for a change. - Use half cream and half milk, and 4 eggs for a richer pud. - Vary the dried fruits, trying currants or raisins.