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Preparation Time: 20 minutes
Cooking time: 1½ - 2 hours
Serves: 6
If served as six portions, provides 394 cals, 28g fat (of which 10g saturates), 27g sugar and 0.8g salt per portion.
Ingredients
- 85g (3oz) soft butter, plus extra to fry and grease
- 2 medium eating apples, peeled, cored and sliced
- 50g (1¾oz) sultanas
- 400ml (14fl oz) full-fat milk
- 3 tbsp caster sugar
- 2 large eggs, plus 1 egg yolk
- 6 slices white bread
- 2 tbsp demerara sugar
- 1 tsp cinnamon (optional)
Method
1. Grease the sides of the slow cooker with some of the butter and place a piece of silicone liner or some parchment in the bottom.
2. Heat a knob of butter in a pan and gently fry the apples until just coloured, remove from the heat and leave to cool.
3. Gently heat the milk in a pan over a medium heat. Mix the caster sugar with the egg in a bowl then pour the warm milk over the eggs, stirring al the time.
4. Butter the bread with the remaining butter, cut into triangles and add a layer to the bottom of the slow cooker. Add the sultanas and apples, then repeat.
5. Pour the milk and eggs over the bread, mix the sugar and cinnamon together then sprinkle over the top.
6. Trap 2 sheets of thick paper towel or a tea towel under the cooker lid and cook on high for 1½ to 2 hours until the egg has set.
7. Serve warm with lots of custard.
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