Fruity Chocolate Bread Pudding - Slow Cooker

1. Lightly oil an overproof dish that will fit in the slow cooker cooking dish. Place an upturned saucer into the dish and pour around 1" (2.5cm) of cold water. Turn the slow cooker to high. 2. Break the chocolate into small pieces and set over a saucepan of gently simmering water in a heatproof bowl. Heat gently, stirring often until the chocolate has melted and is smooth. Remove from the heat and leave to cool for around 10 minutes, until the chocolate begins to thicken slightly. 3. Cut the fruit loaf into medium slices and spread with the melted chocolate. Leave until almost set, and then cut each slice in half to form a triangle. 4. Layer the chocolate-coated bread slices and the chopped apricots in the buttered overproof dish. 5. Stir the cream and milk together, and then stir in the caster sugar. Beat the eggs, and gradually add the cream and milk mixture, beating all the while until well blended. 6. Carefully pour this over the bread slices and apricots and leave to stand for 30 minutes. 7. Sprinkle with the demerara sugar and place in the slow cooker. Pour around enough boiling water to come halfway up the side of the dish. Cover the top with a sheet of lightly oiled tin foil and cover with the lid. 8. Cook on high for 4 to 5 hours, until the custard is lightly set and serve immediately.