Hot Cross Bun Bread and Butter Pudding
An easy way to use up left over hot cross buns
Servings: 6
Calories: 283kcal
Equipment
- 1 ovenproof casserole
Ingredients
- 12 mini hot cross buns (or 6 full-sized ones)
- 50 grams butter
- 4 medium eggs
- 50 grams golden caster sugar
- 1 teaspoon vanilla essence (or for a more grown up version, 1 tablespoon of cointreau)
- 200 millilitres full cream milk if you are using semi-skimmed milk, then use 150ml milk to 250ml cream
- 200 millilitres double cream
Instructions
- Butter your ovenproof casserole. If you like you can dust it with caster sugar too for extra crunchy bits!
- Slice the buns in half and butter the cut sides. Sandwich back together gently
- If you are using full sized buns, cut in half across the 'cross' to make semi-circles
- Arrange the buns or half buns around your dish neatly, packing them reasonable close
- Put the remaining ingredients into a medium bowl and whisk till the eggs are completely mixed in.
- Pour the custard over the buns and cover with cling film.
- Put in the fridge to rest for an hour or more (you can s
- Preheat the oven to 160c (fan oven) or 170c (conventional)
- Bake the pudding for about 45 minutes until puffed up and golden brown.
Nutrition
Calories: 283kcal | Carbohydrates: 11g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 120mg | Potassium: 122mg | Sugar: 11g | Vitamin A: 891IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg