Recipe details
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Hot Cross Bread And Butter Pudding
1h 5min
8 servings
Cook this dish
This delightful twist on the classic bread and butter pudding features the iconic flavors of hot cross buns. Layers of buttered hot cross buns are soaked in a rich, creamy custard and baked until golden and puffed. The warm spices and sweet, sticky glaze make this a perfect dessert for Easter or any special occasion.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
25 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Prepare the hot cross buns
Slice the hot cross buns in half horizontally. Spread each half with butter.
Arrange the buns
Arrange the buttered hot cross bun halves in the prepared baking dish, overlapping slightly.
Prepare the custard
In a large bowl, whisk together the heavy cream, milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
Add the raisins
Sprinkle the raisins evenly over the arranged hot cross buns.
Pour the custard
Pour the custard mixture evenly over the hot cross buns and raisins, ensuring all the buns are soaked.
Bake the pudding
Bake the pudding for 40-45 minutes, or until the custard is set and the top is golden brown.
Glaze the pudding
In a small saucepan, heat the apricot jam until melted. Brush the melted jam over the top of the hot pudding.
Serve
Allow the pudding to cool for 10-15 minutes before serving warm.
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