Hot Cross Bun Bread and Butter Pudding
Info
The comforting nostalgia of hot cross buns in a luscious bread and butter pudding, where soft, spiced buns soak up a creamy cinnamon custard. With each spoonful, experience the delightful melding of traditional Easter flavours in a decadent yet familiar dessert.
Ingredients
Method
Ingredients
- 8 hot cross buns
- 6 tbsp softened butter
- 550ml whole milk
- 130ml double cream
- 100g caster sugar
- ½ tsp cinnamon
- Grated zest ½ a lemon
- 6 large eggs, whisked
- Whole nutmeg, for grating
- Single or double cream, to serve
Method
1. Slice the hot cross buns from top to bottom into 4 pieces each.
2. Butter the hot cross buns on one side and arrange, butter side up, slightly overlapped in a baking dish.
3. Whisk together the milk, double cream, caster sugar, lemon zest, cinnamon, and eggs.
4. Pour the custard over the buns. Use a spoon to ladle the custard over the buns so everything is well covered. Grate over a little nutmeg.
5. Leave to soak for 30 minutes. After 15 minutes preheat the oven to 180C/160C fan.
6. Bake for 35-40 minutes until golden. Serve with more cream.
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