11.12.2018
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07.12.2018

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Delicious bread pudding made in the slow cooker with Greek sweet bread, aka tsoureki. The pudding is “baked” in a banana and peanut butter custard with chocolate chips.

Slow Cooker Sweet-Bread Pudding with Banana, Peanut Butter and Chocolate Chips www.thefoodiecorner.gr Photo description: A measuring jug with custard mixture sitting in front of the slow cooker insert. Two hands are visible from the side, one holding the jug the other whisking the mixture.

Have you made bread pudding in the slow cooker? It’s so easy and so delicious. I have a few recipes already, one with chocolate, one with butternut squash and a savoury one with cheese and ham. I’ve also tried bread pudding with tsoureki before too, but that one I baked in the oven (with orange, delish!).

Slow Cooker Sweet-Bread Pudding with Banana, Peanut Butter and Chocolate Chips www.thefoodiecorner.gr Photo description: The measuring jug full of custard mixture pictured from above.

Since I actually made this in the summer, the oven wasn’t an option. But even if it was, I still would have chosen the slow cooker, since I love the way it cooks puddings.

Slow Cooker Sweet-Bread Pudding with Banana, Peanut Butter and Chocolate Chips www.thefoodiecorner.gr Photo description: The slow cooker insert with the slices of tsoureki, the pieces of banana among them, and the chocolate chips scattered on top.

The reason I was even making sweet bread pudding in July (not exactly a summery dessert is it?), was because I had a loaf of tsoureki that was slowly losing the will to live. Mrs D. had given it to me after she bought way too many goodies for my nephew who was visiting with my brother from England. If you know me, you know I cannot let tsoureki go to waste!

Slow Cooker Sweet-Bread Pudding with Banana, Peanut Butter and Chocolate Chips www.thefoodiecorner.gr Photo description: A view of the slow cooker insert from the side, a hand visible above it, pouring in the custard mixture.

Choosing the flavour combo was easy. Banana and peanut butter are year-round best buddies, and chocolate is always a good idea with almost anything.

Slow Cooker Sweet-Bread Pudding with Banana, Peanut Butter and Chocolate Chips www.thefoodiecorner.gr Photo description: A view of the pudding from above before being cooked.

The result is a gorgeously gooey, creamy and rich pudding dessert. It’s lovely at room temperature, but better slightly warm – making it the ideal sweet snack for this time of year.

Slow Cooker Sweet-Bread Pudding with Banana, Peanut Butter and Chocolate Chips www.thefoodiecorner.gr Photo description: A view of the cooked pudding in the pot from above.

I really hope you give it a go. If you do, or if you try any of my other recipes, please remember to snap a picture and tag it on Instagram with @thefoodiecorner and #thefoodiecorner so I can see it and share it on my stories!

Ingredients

450 gr Greek sweet bread (tsoureki), sliced, slightly stale

300 gr banana, sliced (weighed after peeling)

100 gr milk chocolate chips, or roughly chopped milk chocolate

3 eggs

150 ml peanut butter, natural (see note)

60 ml honey

1/4 tsp salt

1/8 tsp cinnamon

250 ml evaporated milk, whole fat (not sweetened condensed)

250 ml milk, fresh, whole fat

Step 1

Arrange the slices of tsoureki upright in the slow cooker pot and place the slices of banana in between. Sprinkle the chocolate chips over the top making sure some of them fall between the bread slices.

Step 2

Whisk the eggs and peanut butter until smooth, then add the honey, salt and cinnamon and whisk some more. Add the evaporated and fresh milks, and whisk until incorporated.

Step 3

Pour the mixture over the tsoureki in the pot making sure all the slices get nicely soaked.

Step 4

Cook on low for 1 ¾ to 2 ½ hours or until the custard sets.

Step 5

Serve warm with some cream or ice cream.

Note:
I made this with natural peanut butter (100% peanuts) which is quite runny, so I don’t know what it would be like with the conventional type. If you can’t find natural, warm the peanut butter up a little in the microwave before whisking, to soften it. However, you should whisk it with milk before adding to the eggs so they don’t scramble.

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