Hot Cross Bun Bread and Butter Pudding
Hello there!
Happy Easter everyone! It is Easter Sunday tomorrow so I wanted to do a dessert that it really quick to make and can be made in advance but is really nice to enjoy with family after a special dinner. I love bread and butter pudding but this is on a new level as the hot cross buns have so much flavour from the fruit and spices already in them. I also added a little vanilla and orange zest to the custard to make it even more luxurious. Enjoy!
Serves 4
Grease a 1 litre pie dish with butter. Cut the hot cross buns in half then butter them on one side before cutting them diagonally into triangles. You will have a total of 16 triangles to arrange in the dish buttered side up.
Once the triangles are arranged evenly in the dish make the custard. For this, place the milk and cream in a pan and heat on a low heat until steaming but not boiling. In a bowl crack the eggs and add three quarters of the sugar. Whisk until pale then add the milk mixture to it and stir well.
Pour the custard through a sieve to make it smooth then pour it over the hot cross bun triangles. Sprinkle the top with the rest of the sugar and then leave to stand for 30 minutes so the hot cross buns soak up some of the custard. Preheat the oven to 180C/Gas 4 and bake for 30-40 minutes until golden brown and the custard has set. Serve straight away or microwave each serving for a minute or so just before serving later on.
If you liked this post, visit my full blog at:
Happy Easter everyone! It is Easter Sunday tomorrow so I wanted to do a dessert that it really quick to make and can be made in advance but is really nice to enjoy with family after a special dinner. I love bread and butter pudding but this is on a new level as the hot cross buns have so much flavour from the fruit and spices already in them. I also added a little vanilla and orange zest to the custard to make it even more luxurious. Enjoy!
The Recipe: Hot Cross Bun Bread and Butter Pudding
- 4 hot cross buns
- 25g butter
- 350ml semi-skimmed milk
- 50ml double cream
- 2 eggs
- 25g granulated sugar
- 1/2 tsp vanilla extract
- Zest 1/2 orange
Grease a 1 litre pie dish with butter. Cut the hot cross buns in half then butter them on one side before cutting them diagonally into triangles. You will have a total of 16 triangles to arrange in the dish buttered side up. 
Once the triangles are arranged evenly in the dish make the custard. For this, place the milk and cream in a pan and heat on a low heat until steaming but not boiling. In a bowl crack the eggs and add three quarters of the sugar. Whisk until pale then add the milk mixture to it and stir well.
Pour the custard through a sieve to make it smooth then pour it over the hot cross bun triangles. Sprinkle the top with the rest of the sugar and then leave to stand for 30 minutes so the hot cross buns soak up some of the custard. Preheat the oven to 180C/Gas 4 and bake for 30-40 minutes until golden brown and the custard has set. Serve straight away or microwave each serving for a minute or so just before serving later on.
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| Hot Cross Bun Bread and Butter Pudding...Ta dah! |
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