James Moffatt
Just in case leftover hot cross buns are an issue in your home, you could do a lot worse than use them to make this delicious hot cross bun bread and butter pudding.
Sandwiching the layers of hot cross bun slices with cinnamon sugar is your secret weapon that takes this effortless pudding up a level. And remember, the pudding needs a slight wobble in the middle when you pull it out of the oven – this will give you that decadent custard ooze when you serve it.
Frances Abdallaoui, Food Director, Women’s Weekly Food
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Ingredients
Method
In a large mixing bowl, lightly whisk the cream, milk, eggs, sugar and vanilla together until combined.
Cut the hot cross buns into 3 slices horizontally, making a bottom, middle and top.
Using a little of the softened butter, grease the base and sides of a 20cm x 30cm (10-cup capacity) ovenproof dish.
Combine the remaining butter with the cinnamon sugar in a small bowl. Spread butter mixture over base and middle slices of hot cross bun (leaving tops un-buttered). Arrange buttered bases over the base of the 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.
Preheat oven to 170°C/150°C fan. Bake the pudding for 50 minutes or until browned lightly, covering edges with foil during cooking if over-browning.
Stand pudding for 15 minutes before serving (see notes). Serve the pudding warm topped with raspberries and extra cream and dusted with icing sugar.
Turn this into a luxe choc pudding by using choc chip hot cross buns and adding some chopped white and dark chocolate to the dish.
Standing the pudding after cooking allows the custard to continue cooking through from the residual heat without over-cooking.
Test Kitchen tip
