Melted unsalted butter, for greasing
6 traditional fruit buns
100g white cooking chocolate, coarsely chopped
1 cup frozen raspberries
¼ cup caster sugar
1 cup milk
¾ cup thickened cream
Vanilla ice-cream, to serve
Brush butter over base and half way up the side of a removeable bowl of a 5 to 6-litre capacity slow cooker.
Cut buns into 4cm pieces. Arrange over base of prepared bowl. Sprinkle with chocolate and raspberries.
Whisk eggs and sugar in a large jug until combined. Add milk and cream. Whisk well. Pour over buns. Cover cooker tightly with foil, then cover with lid.
Cook on LOW setting for about 2 hours, or until set. Turn off. Stand, covered, for 15 minutes.
Serve warm with ice-cream.
TIP! You can replace fruit buns with sliced fruit bread, if you prefer. Or replace white chocolate with dark chocolate. We cut each chocolate square in half.