Description
This hot cross bun bread and butter pudding is the perfect festive Easter dessert! Easy to make, with just a few simple ingredients.
Ingredients
Units
Scale
- 6 traditional fruit hot cross buns, or flavour of choice
- 40 g salted butter, softened at room temperature
- 1/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups milk, room temperature
- 300 ml thickened cream, room temperature
- 2 eggs plus 1 egg yolk
- 2 tablespoons Demerara sugar
- vanilla ice cream, to serve
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Grease a 33 x 23 centimetre (9 x 13 inch) glass baking dish with butter.
- Use a serrated knife to cut each hot cross bun in half.
- Using the softened butter, butter each hot cross bun.
- Lay the buttered buns (buttered side up) in the baking dish, overlapping slightly if needed.
- In a medium-sized bowl, whisk together the sugar, vanilla extract, ground cinnamon, milk, cream, eggs and yolk to make your custard mix.
- Pour the custard mix over the hot cross buns.
- Transfer the dish to the preheated oven and bake for twenty minutes.
- Check on the pudding. If some of the buns are starting to look a bit burnt, cover the dish with a piece of foil. If not, leave the foil off, but continue to monitor.
- Bake your pudding for another 10 - 15 minutes. You will know it's ready when all the custard has set and no liquid seeps out when you poke into the custard between the buns.
- Once your pudding is fully baked, remove it from the oven. Let cool for about five minutes before serving.
- Serve the pudding warm, with a scoop of vanilla ice cream. Enjoy!
Notes
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Recipe inspired by taste.com.au Bread and Butter Pudding.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British