Hot Cross Bun Bread and Butter Pudding

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Hot Cross Bun Bread and Butter Pudding
Main INGREDIENTS
  • Bread & Cereals
FOR THIS RECIPE WE LOVE TO USE
Stoneware Heritage Rectangular Dish
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Stoneware Heritage Rectangular Dish
Ingredients
Method

Ingredients

  • 400ml milk
  • 250ml fresh cream
  • 3 large eggs
  • 100g caster sugar
  • 10ml vanilla extract
  • 1/2 tsp finely grated orange zest
  • 6 Hot Cross Buns
  • 60g butter, softened
  • 100g milk chocolate, roughly chopped

  • Method

  • 1
    Preheat your oven to 160°C. Heat the milk and cream in a small saucepan over a low heat until the mixture just comes to a boil. Remove from heat.
  • 2
    In a large bowl, whisk together the eggs, caster sugar, vanilla extract and orange zest until pale and creamy.
  • 3
    Gradually add the hot milk mixture to the egg mixture in a thin stream, whisking constantly. Set aside to cool slightly.
  • 4
    Slice the Hot Cross Buns in half. Butter both cut sides of each bun with the softened butter, reserving about a tablespoon. Lay the bottom halves of the buns in a well-greased Le Creuset Meringue Heritage Dish. Sprinkle with the chopped chocolate then cover with the top halves of the buns.
  • 5
    Pour the custard mixture over the buns and set aside to soak for 20 minutes.
  • 6
    Rub the reserved butter onto the tops of the buns, then bake for 35-40 minutes or until the custard has set and the buns are golden on top.
  • 7
    Dust with icing sugar if desired and serve warm with ice cream.