1.Grease 4.5-litre (18-cup) slow cooker bowl.
2.Split croissants in half, spread cut-sides with jam, sprinkle chocolate over half the croissants, sandwich with remaining croissants. Place croissants in cooker.
3.To make custard, combine milk, cream, sugar and extract in medium saucepan, bring to the boil. Whisk eggs in large bowl, gradually whisk in hot milk mixture. Pour custard over croissants, stand 10 minutes.
4.Cook, covered, on low, about 2 hours 45 minutes, or until firm (do not lift the lid during the cooking process).
5.Meanwhile, make macerated strawberries. Combine ingredients in medium bowl, stand 30 minutes.
6.Remove bowl from cooker. Stand pudding 5 minutes before serving. Serve pudding with macerated strawberries and drizzled with a little extra cream.
It’s important not to lift the lid during the cooking of the pudding, as the condensation runs down the side of the cooker and causes damp patches on the pudding.Note