Hot Cross Buns Bread and Butter Pudding - Chocolate and Blood Orange
A great way to use up leftover hot cross buns is by making this delicious bread and butter pudding. Hot cross buns are sliced and covered with a creamy blood orange custard with chunks of milk chocolate. This is a small batch recipe, making just 4-5 servings.
Equipment
- 1 Sharp Knife
- 1 Loaf tin
- 1 bowl or mixing jug
- 1 Whisk
Ingredients
- 100-150 grams hot cross buns, about 2 regular sized buns
- 60 grams egg yolks about 3
- 50 grams caster sugar
- 1 zest of blood orange
- 300 grams cream
- 50 grams milk chocolate chips or roughly chopped
Instructions
- Preheat oven to 150°c (300°f) or 140°c (280°f) if fan assisted.
- Using a sharp knife, slice the hot cross buns into slices, around the same thickness as sliced bread and the same way. Place the slices into the loaf tin.
- Take the chocolate chips or chunks and place one or two between each slice. Scater the remaining all over.
- In a bowl or mixing jug, whisk tgether the egg yolks and sugar until combined.
- Add the cream and blood orange zest and whisk until combined. Pour all of this mix over the sliced hot cross buns.
- Place into the oven and bake for 40-50 minutes until the pudding has risen slightly and has a golden brown colour around the edges.
- To tell if it's done, you can gently push down a slice of hot cross buns. If any liquid comes up, continue cooking for another 10 minutes.
- Once baked, allow to cool before slicing and serving.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.