Hot Cross Bun Bread and Butter Pudding
By Lisa Faulkner
Published on 25 April 2022
Upgrade your bread and butter pudding with this recipe from Lisa Faulkner. Just choose your hot cross buns (Lisa suggests salted caramel or chocolate chip), roll up your sleeves, and get baking. The vanilla extract adds a warming touch to the milk and egg mixture which brings the whole party together. An Easter twist on a familiar treat, this should sit well with the whole family.Time and servings
45 minsTotal time
6Servings
20 minsPrep time
25 minsCooking time
Ingredients
- 6 hot cross buns
- 25 g of butter, plus extra for the tin
- 4 eggs, separated
- 3 tbsp of caster sugar
- 250 ml of milk
- 250 ml of double cream
- 2 tsp of vanilla extract
- 1 scoop of vanilla ice cream (optional)
- 1 drizzle of of custard (optional)
Method
Step 1
Preheat the oven to 180°/160° fan/gas 4. Butter an ovenproof dish.Step 2
Cut the hot cross buns in half and spread with butter. Put the cut bases in the baking dish leaving the tops aside for later.Step 3
Beat the egg yolks and sugar together in a large bowl until pale.Step 4
Pour the milk, double cream and vanilla extract into a pan and heat to a simmer. Avoid boiling it or you’ll be left with a curdled sauce.Step 5
Whisk the hot milk into the egg yolks and pour half over the hot cross buns, leave for a few minutes then put the tops on the buns and pour the rest of the liquid over. Leave to soak for 15-20 mins.Step 6
Bake for 25 mins until golden. Serve immediately warm from the oven with a scoop of ice cream or drizzle of custard.