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Hot Cross Bun Bread & Butter Pudding

3.3
(10)
  • 6 Serves
  • 15 minutes
  • 25 minutes

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

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Ingredients

6 hot cross buns
4 eggs, at room temperature
1/3 cup caster sugar
500ml cream
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

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.

Top Tips

Spread the buns with strawberry jam before adding to the dish

Optional:

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

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