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Hot cross bun bread and butter pudding

by Mecca Ibrahim
Hot cross bun bread and butter pudding

Hot cross bun bread and butter pudding

PT1H15M

Why not try?

Most people who know me know I like a good bread and butter pudding. I've made it using all sorts of bread, a favourite being Panettone. I've also used different "dried fruit" to go between the bread - preserved ginger and marmalade worked very well. At Great British Chefs I've made Delia Smith's amazing Chocolate Bread and Butter pudding a number of times - it's surprisingly easy yet tastes incredible. However, I've never made bread & butter pudding with Hot Cross Buns before.

It's a great way to use up leftover or slightly stale Hot Cross Buns to have as a dessert on Easter Sunday or any time over the Easter holiday.

Using a number of recipes as a reference here's the basic guide.

Ingredients

Metric

Imperial

  • 6 hot cross buns
  • 50g of butter, soft enough to spread
  • 3 eggs
  • 60g of caster sugar
  • 1 tsp vanilla essence
  • 250ml of milk
  • 150ml of double cream
1
Preheat the oven to 170°C/gas mark 3. Butter an ovenproof dish
2
Slice the hot cross buns in halves and butter both sides of the bottom halves and then arrange in an oven proof dish
3
Whisk together the remaining ingredients and slowly pour half the mixture over the bottom halves, ensuring everything is covered
4
Butter the top halves of the buns, place on top of the bottom halves. Dot with a few bits of butter to make sure the tops don't get too dark. Then pour the rest of the mixture over the buns. Ideally leave to soak for about an hour but I made at lunchtime so just put in the oven after only five minutes soaking!
5
Bake for about 45 minutes or until puffy and rich dark brown
Bake for about 45 minutes
 

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