Crumpet Cinnamon Bread and Butter Pudding -

Crumpet Cinnamon Bread and Butter Pudding: I made a fun twist on regular bread and butter pudding yesterday! Instead of bread, I used crumpets cut into small pieces. I tossed the crumpet pieces in melted butter and sweet cinnamon sugar, then baked them into a soft, custardy pudding. It turned out so tasty that I just had to share it! 😋😋

Servings: 4-6

Ingredients

4 crumpets, cut into pieces
2-3 tablespoons melted butter
6 eggs
750 ml milk
1/2 teaspoon vanilla extract
1/4 cup sugar (or more, to your taste)
Cinnamon sugar, for coating

Crumpet Cinnamon Bread and Butter Pudding: Directions

Coat the crumpets. Place the cut-up crumpet pieces in a bowl. Pour the melted butter over them and gently toss until every piece is nicely coated. Then sprinkle cinnamon sugar over the buttery pieces, tossing again so the sugar sticks well and covers them evenly.
Fill your dish. Take your baking dish and pour in the buttered, sugar-coated crumpet pieces. Spread them out so they sit in an even layer at the bottom.
Make the custard. In a separate bowl, crack in the eggs and pour in the milk. Add the vanilla extract and sugar. Whisk everything together well until the sugar has completely dissolved and the mixture looks smooth and combined.
Pour it over. Slowly and gently pour the egg and milk mixture over the crumpet pieces in your dish. Take your time so the crumpets don’t move around too much. Once poured, sprinkle a little more cinnamon sugar over the top for extra flavor and a nice golden finish.
Set up the slow cooker. Place a small rack or trivet inside your slow cooker, then carefully sit your filled dish on top of it. Pour cold water into the slow cooker around the dish, filling it up until the water reaches close to the rim of the dish.
Cook it slowly. Cover the slow cooker with its lid, using the tea towel trick to catch extra moisture (fold a clean tea towel over the top of the slow cooker before placing the lid on, so water doesn’t drip onto your pudding). Cook on LOW for about 4 hours, or until the pudding is set and only slightly wobbly in the center.
Serve and enjoy. Once cooked, carefully lift the dish out of the slow cooker. Let it cool for a few minutes before serving warm, either on its own or with a little cream or custard on the side.