Hot Cross Bun Pudding
Turn leftover Hot Cross Buns into a luscious Hot Cross Bun Pudding. It's a cosy, spiced twist on the classic bread pudding. A delicious way to give this Easter favourite a second life, soaking up creamy custard and baking into a warm, golden treat perfect for sharing.
Servings: 6 serves
Ingredients
- 6 fruit hot cross buns
- 50 g butter softened
- 50 g castor sugar
- 4 eggs
- 250 mL milk
- 200 mL cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla paste
- 1 tablespoon demerara sugar
Instructions
- Preheat oven to 180ºC. Slice hot cross buns in half and spread all cut sides with butter. Arrange in a baking dish placing the base of the hot cross buns down first before the tops.
- In a large bowl combine eggs and sugar and whisk for a few minutes. Add milk, cream, cinnamon, nutmeg and vanilla paste and whisk again.
- Pour custard over hot cross buns. Press down the tops of the buns, to ensure they are able to soak up some custard. Let your pudding sit for 5-10 minutes for bread to soak.
- Sprinkle the tops of hot cross buns with demerara sugar to create a crunchy crust when baked.
- Bake hot cross bun pudding for 40 minutes until the custard is just set. Serve warm with cream, ice-cream or custard.