Hot Cross Bun Bread & Butter Pudding
A simple twist on a bread and butter pudding, Hot Cross Bun Bread & Butter Pudding makes a delicious Easter dessert. It's a really easy recipe which is great for using up stale hot cross buns. It's also very economical if you are feeding a crowd.
Hot Cross Bun Bread & Butter Pudding may sometimes sink a couple of hours after it's cooked, so it's not one you can make ahead. It's best served straight from the oven with some ice-cream, cream or custard.
Hot Cross Bun Bread & Butter Pudding: Serves 6 - 8:
Time: 10 mins prep + 30 mins soaking + 30 - 40 mins baking
Cost: 30p per serving*
Calories: 400 per serving*
*based on 6 servings
- 6 hot cross buns, one day old
- 25g butter plus extra for greasing
- 500ml whole milk
- 3 eggs, lightly beaten
- 25g caster sugar
- finely grated zest of half an orange + extra to sprinkle (optional)
- 1 tablespoon Demerara sugar (or granulated sugar)
- 1 teaspoon cinnamon (optional)
- Single cream, custard or ice-cream to serve
- Slice the hot cross buns in half and spread the butter evenly over each half. Arrange the hot cross buns in a greased oven proof dish, which fits them snugly, to make an even layer, 'cross' side up.
- Whisk together the eggs, milk, sugar and orange zest (if using) until well combined. Pour evenly over the hot cross buns. Leave to soak for 30 minutes.
- Sprinkle the hot cross buns with Demerara sugar, cinnamon and some orange zest. Bake in a pre-heated oven at gas mark 4 / 180 C for 30 - 40 minutes until the hot cross buns are golden brown. Serve warm with ice-cream, custard or cream.
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