This Hot Cross Bun Bread and Butter Pudding recipe is absolutely delicious, easy and perfect for using up leftover or slightly stale Hot Cross Buns. We’ve made it with our new Choc Caramel Hot Cross Buns, but you could make it with Traditional or Fruitless as well, and just throw in a few choc chips!
Personally, we find it hard to imagine that anyone could buy ‘too many’ Choc Caramel Hot Cross Buns, or that a household exists somewhere in which sweet treats aren’t gobbled up immediately and instead run the risk of becoming stale, but if this strange set of circumstances ever happens in your home, now you know what to do.
Choc Caramel Hot Cross Bun Pudding
- 6 Shepherd’s Choc-Caramel hot cross buns
- 30g butter, softened
- 600ml pure cream
- 4 eggs
- 1/2 cup caster sugar
- 2/3 cup frozen raspberries
Split the hot cross buns and butter each half.
Lay the bun bottoms in a medium sized oven-safe dish, scatter over 2/3 cup of the frozen raspberries, then place the bun tops on the bases. Leave rest of raspberries out of freezer on a piece of paper towel to defrost for decorating.
Beat the eggs, sugar and cream until combined, then pour evenly over the hot cross buns and set the pudding aside for half an hour.
While the buns are soaking, preheat your oven to 170°C or slightly less if fan-forced.
After 30 mins, put your smaller oven-proof dish in a larger baking pan and pour enough boiling water into the baking pan to come halfway up the sides of the smaller dish – ensure you don’t splash the pudding or it will become watery. Bake in the oven for about 35 minutes or until the pudding is set (test gently with a spoon).
Serve with vanilla ice cream and the remaining 1/3 cup of raspberries scattered on top.
Enjoy and Happy Easter!