Got a few leftover hot cross buns or a packet from the supermarket? Here is an easy bread and butter pudding dessert to use them up.
Looking for more hot cross bun recipes?
Ingredients
Method
1.Preheat oven to 160’C (140’C fan forced).
2.In a large mixing bowl, whisk the cream, milk, eggs, caster sugar and vanilla extract until combined.
3.Cut 6 hot cross buns each into 3 slices horizontally, making a bottom, middle and top. Spread the slices with 50g softened butter and sprinkle with 1 tablespoon cinnamon sugar.
4.Arrange bun bases into a greased oval 2L capacity ovenproof dish. Pour over a third of the egg mixture. Stand for 5 minutes. Repeat the process, standing between layers, finishing with the tops of the hot cross buns and remaining egg mixture. Sprinkle over 100g chopped white chocolate. Bake pudding for about 1 hour or until just set in the middle. Serve the pudding warm topped with blackberries.
