Hot Cross Bun Bread-and-Butter Pudding (GF)
I love a good hot cross bun for Easter. But what I love even more, is bread-and-butter pudding made with hot cross buns. It takes a little bit of time (allow 1.5 hrs), but it’s very simple to make.
Ingredients
- 6 hot cross buns
- butter
- 250ml double cream
- 650ml milk
- 4 eggs
- 65g caster sugar
- 1 tsp vanilla essence
You also need an oven proof casserole dish, approx. 20 x 28cm or as close to that as possible.
Notes: I make these with gluten free hot cross buns (most of the major supermarket chains here in the UK sell them), and lactose free cream and milk. If you don’t have any special dietary requirements, you can also use regular hot cross buns, cream and milk instead.
Directions
- Halve the buns, and stab each half a couple of times with a fork. This will help the buns soak up the pudding mixture, trust me on this.
- Spread each half with some butter, and layer them them in your casserole dish.
- Warm the cream and milk in a pan over a low heat. Do not let it boil!
- In a mixing bowl, whisk together the eggs, sugar and vanilla essence, then gradually add the warm cream mixture.
- Pour the pudding mixture over the hot cross bun halves and set aside to soak for about 20 minutes. As the buns start to soften, keep pushing them down to soak up more of the mixture.
- Heat your oven to 180C (or 160 C for a fan oven).
- Bake for 45 minutes or until set. Remove from the oven and allow to stand for 10 minutes before serving.
- Tastes best served whilst still warm!
