Slow Cooker Bread, Peanut Butter, And Jam Pudding

This easy Slow Cooker Bread, Peanut Butter, and Jam Pudding is a warm and comforting dessert for any day. Made with thick sourdough slices, creamy peanut butter, and sweet raspberry jam, it’s simple to prepare and uses pantry staples. The slow cooker ensures a perfectly soft and custardy texture with minimal effort.

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Recipe Ingredients

90 g (3¼ oz/1/3 cup) crunchy peanut butter
165 g (5¾ oz/½ cup) raspberry jam
8 thick sourdough bread slices, cut in half diagonally
6 eggs
500 ml (17 fl oz/2 cups) milk
125 ml (4 fl oz/½ cup) thin (pouring) cream
80 g (2¾ oz/½ cup) coconut sugar
1 teaspoon natural vanilla extract

How To Make Slow Cooker Bread, Peanut Butter, And Jam Pudding

Prepare the bread: Lightly spread the peanut butter and half the jam over both sides of the bread slices, then arrange them in the slow cooker.
Mix the custard: Whisk the eggs, milk, cream, sugar, and vanilla in a jug or bowl until the sugar dissolves.
Soak the bread: Pour the custard mixture over the slices, gently pressing them down to submerge. Set aside to soak for 15 minutes.
Cook the pudding: Cover and cook on low for 3–3½ hours or until the pudding is set.
Make the jam syrup: Combine the remaining jam with 1 tablespoon of boiling water in a small bowl, stirring until smooth.
Serve: Drizzle the jam syrup over the pudding before serving. Enjoy warm!

Recipe Tips

Choose sturdy bread: Use thick sourdough slices to prevent the pudding from becoming too soggy during cooking. Avoid very soft bread as it may fall apart.
Spread evenly: Make sure the peanut butter and jam are spread evenly on the bread for a consistent flavor in every bite.
Press down gently: Submerge the bread slices completely in the custard mixture to ensure they soak up all the liquid for a creamy texture.
Check for doneness: The pudding should be set but still slightly wobbly in the center. Avoid overcooking to keep it moist.
Serve warm: For the best taste, serve the pudding hot with the jam syrup drizzled on top. Reheat leftovers gently to avoid drying out.

Recipe FAQs and Variations

Can I Use a Different Type of Bread?

Yes, brioche or challah works well for a richer flavor, but ensure it’s thickly sliced to hold up in the custard.

Can I Substitute the Jam?

Absolutely! Try strawberry, apricot, or blackberry jam for a different twist.

What if I Don’t Have Coconut Sugar?

You can replace it with brown sugar or granulated sugar for a similar sweetness.

Can I Make This Dairy-Free?

Use plant-based milk and cream, such as almond or oat milk, for a dairy-free option.

What other toppings can I add?

A sprinkle of chopped nuts, a dollop of whipped cream, or a drizzle of melted chocolate can make this dessert even more indulgent.

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