Bread, peanut butter and jam pudding

• 90 g (3¼ oz/¼ cup) crunchy peanut butter
• 165

Lightly spread the peanut butter and half the jam over both sides of the bread slices, then arrange in the slow cooker.

Whisk the eggs, milk, cream, sugar and vanilla in a jug or bowl until the sugar dissolves. Pour into the slow cooker, pressing down the bread slices to submerge them. Set aside to soak for 15 minutes.

Cook on low for 3–3½ hours until set.

In a small bow