Hot Cross Bun Bread & Butter Pudding

3.2
(9)
  • 6 Serves
  • 15 minutes
  • 25 minutes

An old-fashioned family favourite that has been “EASTER-FIED!”

Ingredients

6 Yarrows Traditional Hot-Cross Buns
4 eggs, at room temperature
1/3 cup caster sugar
500ml cream

Method

  1. Preheat oven to 160°C/140°C fan-forced. Halve the hot-cross buns and set tops aside. Roughly chop bun bases. Set aside.
  2. 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.
  3. Loosely cover with foil and bake for 15 minutes. Remove foil and bake for a further 10 -15 minutes or until custard has set.
  4. Decorate with small Easter Eggs, dust with icing sugar and serve.

Notes

Optional:

  • Icing sugar
  • Small Easter eggs
  • Apricot or Strawberry Jam

 

Tip

Spread the buns with strawberry jam before adding to the dish

Did you enjoy this recipe?

Click on a star to rate it!

Average rating 3.2 / 5. Vote count: 9

No votes so far! Be the first to rate this recipe.

3 Reviews

Leave a Review

Love these healthy recipe ideas?

Join today for exclusive healthy recipes and tips that matter to locals like you

Keep updated with the latest special offers and promotions from IGA