Hot Cross Bun Bread & Butter Pudding
Serves 6 serves
Ingredients
- 6 Yarrows Traditional Hot Cross Buns
- 4 eggs at room temperature
- 1/3 cup caster sugar
- 500 ml cream
- To decorate, icing sugar and small Easter eggs
Instructions
- Preheat oven to 160°C/140°C fan-forced. Halve the hot-cross buns and set tops aside. Roughly chop bun bases. Set aside.
- Whisk the eggs, sugar and cream in a large bowl until well combined. Add chopped bun bases. Stand for 5 minutes. Using a slotted spoon, arrange soaked bun bases in a large greased (about 4-5cm deep) baking dish. Dip the cut-side of the hot-cross bun tops into the egg mixture and arrange cross-side up in the dish. Pour the remaining egg mixture around the bun tops.
- Loosely cover with foil and bake for 15 minutes. Remove foil and bake for a further 10 -15 minutes or until custard has set.
- Decorate with small Easter Eggs, dust with icing sugar and serve.
Recipe Notes
Optional: I often spread the buns with strawberry jam before adding to the dish; my Mum likes apricot jam but you could use whatever jam you have. Similarly, if you have it, a little sprinkle of ground cinnamon before baking adds a nice colour to the top when baked. Serve decorated with small Easter Eggs, dust with icing sugar and with ice-cream or double cream.
