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Donal Skehan
Hot Cross Bun Bread & Butter Pudding | DonalSkehan.com, The perfect way to use left over hot cross buns!
  • desserts-baking

Hot Cross Bun Bread & Butter Pudding

April 02

With an abundance of hot cross buns at Easter time, this is the perfect way to use up any leftovers. If you prefer you can add additional raisins instead of the chocolate chips but I really like the chocolate hits you get when you add them in…it is Easter after all! You can also make this pudding with leftover brioche or whatever bread you have hanging around but it is particularly delicious when you use these spiced buns.

  • serves Serves 6
  • time 90 mins

Method

  1. 1. Preheat the oven to 180°C/350°F/gas mark 4. Slice the hot cross buns in half and spread with butter. Pour the milk and cream into a saucepan and over a gentle heat warm the mixture. Whisk the eggs together with the vanilla extract and sugar until pale then add in the milk mixture, whisking well.
  2. 2. Arrange the hot cross buns into an oven proof dish then pour over the milk, egg mixture and let it soak for 15 minutes. Place the oven proof dish into a larger baking tray filled halfway up with water, sprinkle the dark chocolate chips and orange zest over the top before cooking the pudding for 45 minutes. Serve while still hot.

Ingredients

6 hot cross buns

butter to spread the buns

600ml milk

400ml cream

4 eggs

1 tsp vanilla extract

150g caster sugar

200g dark chocolate chip

zest of 1 orange

You'll Need

Medium saucepan

Oven proof dish

Baking tray