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Hot cross bun bread and butter pudding
Try this interesting twist on the traditional pudding, ideal for using up days-old hot cross buns that have slightly dried.
- 45 minutes prep. time
- 30–40 minutes cooking time
- Serves 6
- Cakes, bakes & desserts
Ingredients
- 25g butter for greasing
- 8 hot cross buns
- 100g National Trust marmalade
- 75g dark chocolate, crumbled
- 3 free range eggs
- 250ml whole milk
- 100ml double cream
- 25g caster sugar
- 50g butter
Method
Try a different bread
You could easily substitute the hot cross buns with croissants, brioche or normal bread for this recipe.
Step 1
Grease a 1 litre pie dish with the butter.
Step 2
Cut the hot cross buns in half. Spread each slice with the marmalade.
Step 3
Arrange the bun halves in the dish, stacked up against each other, then sprinkle in chunks of chocolate and set aside.
Step 4
Crack the eggs into a bowl and add the milk, cream and sugar. Use a balloon whisk or a fork to whisk until combined.
Step 5
Pour the custard over the prepared hot cross buns and butter and leave to stand for 30 minutes. Preheat the oven to 180°C (160°C fan/gas mark 4).
Step 6
Break the butter into small pieces and scatter over the top of the pudding.
Step 7
Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown.
Step 8
Serve immediately.
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