Hot Cross Bun Bread and Butter Pudding
"Cue the Hot Cross Bun Bread and Butter Pudding."Serves 8 | Prep Time 30 minutes | Cook Time 45 minutes
Why I Love This Recipe
Bread and Butter Pudding is my absolute favourite!! And that's lucky, because this morning it saved the day! My first ever attempt at making Hot Cross Buns didn't quite work out. The two middle buns didn't quite cook all the way through, the outside buns were a little dry once they cooled…. and honestly, they were quite bland (lots of people commented on the recipe I was following that they would have doubled the spices recommended. Wish I had have read that first!)
But.... thanks to the wonder that is Bread and Butter Pudding, my hours of slaving over the dough wasn't completely wasted, and I have a Hot Cross Bun recipe to share with you all on Good Friday.
Cue the Hot Cross Bun Bread and Butter Pudding.
Ingredients You'll Need
300ml Thickened Cream
10 Hot Cross Buns
1/2 cup Caster Sugar
3/4 cup Milk Chocolate Chunks
1tbsp Raw Sugar
1tsp Mixed Allspice
1tsp Ground Cinnamon
Line your cake tin with baking paper. The tin I've used is 20cm in diameter and not springform (springforms risk leaking when you pour in your thin custard) If you don't have such a cake tin, you can use a casserole dish.
Cut each hot cross bun horizontally in to three sections, set the tops aside.
Spread Butter on either side of each slice of hot cross bun and arrange them flat in the base of your cake tin/casserole dish.
Once the base of your tin in covered, sprinkle 1/4 of your milk chocolate chips on top.
Retrieve your bun tops, spread Butter on the underside and arrange them as desired on top of your first layer.
Sprinkle the rest of your chocolate chips on top, allowing them to fall in and fill the cracks left between the bun tops.
In a large jug, whisk together milk, thickened cream, eggs, allspice, cinnamon and caster sugar. Once eggs are well incorporated (if they're not completely whisked in, you may find small sections of plain old cooked egg white through your pudding).
Pour your milk and cream mixture into your cake tin, sprinkle the top of your pudding with raw sugar, and set aside in the fridge for an hour to allow the hot cross buns to soak up the custard.
(If you find your hot cross buns start to float and are popping up out of the custard, sit a small plate on top of your pudding to hold them in the custard while they rest in the fridge. Ensure plate is removed before placing your pudding in the oven)
Pre-heat your oven to 180 degrees Celsius.
Once at temperature, place your pudding in the oven to bake for 45 minutes, or until the centre of your cake has set.
Pairs Well With
Cream or Ice Cream