Hot Cross Bun Bread & Butter Pudding
Hot Cross Bun Bread and Butter Pudding with Chocolate and Berries
-
- Prep
- 15 mins
-
- Total
- 45 mins
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- Serving
- Serves 6-8
Featured Products
Ingredients
| 400ml Devondale Long Life Thickened Cream |
| 400ml Devondale Full Cream Pure Milk |
| 6 eggs |
| 100 gm sugar |
| 2 tbsp vanilla extract |
| 8 hot cross buns (cut into quarters) |
| 50g Devondale unsalted Butter |
| 200 gm left over chocolate Easter eggs |
| 200 gm strawberries quartered |
| 50 gm icing sugar sifted to serve |
Directions
- Preheat oven to 165°C.
- Butter a deep oven proof dish approx. 22cm x 25cm x 5 cm
- On a medium heat in a saucepan heat milk and cream but do not boil
- In a medium-large mixing bowl mix together the sugar, egg and vanilla, then slowly add the hot milk mixture stirring continuously then set aside
- In another medium - large bowl add the hot cross buns, strawberries, chocolate and butter mixing through until all is coated
- Place bun mix into an oven proof dish and top with the milk mix and press down until all is moist and let sit for 10 minutes.
- Reserve some of the quartered hot cross bun lids (with the cross visible) to leave on the top of the pudding.
- Cover and bake for 20 minutes with the foil on and another 20 minutes with the foil off until brown on top and cooked through
- Serve hot or cold with a little icing sugar sifted on top
