Hot Cross Bun Pudding

Transform leftover Hot Cross Buns into a divine dessert with my Hot Cross Bun Pudding! Indulge in the perfect blend of spiced buns, rich chocolate custard, and a golden, crispy top.  A must-try recipe that's both delicious and practical!  Just a handful of ingredients and minutes of preparation time elevate leftover hot cross buns to an extraordinary dessert experience. Discover the magic of Easter gatherings with a delectable Hot Cross Bun Pudding. 

Easter, Hot Cross Bun, Dessert, Pudding, Custard, Chocolate, Easter Eggs

Dessert

Yield: 8

Author: Ange Zahn

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Hot Cross Bun Pudding

Discover the magic of Easter gatherings with a delectable Hot Cross Bun Pudding. Transform leftover Hot Cross Buns into a divine dessert with my Hot Cross Bun Pudding! Indulge in the perfect blend of spiced buns, rich chocolate custard, and a golden, crispy top. A must-try recipe that's both delicious and practical! Just a handful of ingredients and minutes of preparation time elevate leftover hot cross buns to an extraordinary dessert experience.

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Ingredients

• 1 pack 6 hot cross buns (fruitless)
• 600ml thickened cream
• 3 eggs
• ¼ cup caster sugar
• 1 tablespoon plain flour
• 1 teaspoon vanilla
• 1 teaspoon Hot Cross Bun Spice or CInnamon
• ½ cup Cadbury milk choc chips
• ½ cup Cadbury white choc chips
• Cinnamon sugar to finish off at the end

Instructions

1. Preheat the oven to 160’C Fan forced. Grease a pudding dish and set aside.
2. In a large jug, pour cream, eggs, caster sugar, flour, vanilla and Hot Cross Bun spice/cinnamon. Whisk until all combined and set aside.
3. Cut each Hot Cross Bun in half and set aside 4 of your best tops for later.
4. Cut the bases and two tops into 6 cubes and put into the dish. Spread out evenly. Sprinkle half the chocolate chips over the bread and pour the custard carefully over the top.
5. Sprinkle with the remaining choc chips and place the remaining 4 tops into the custard.
6. Cover with alfoil and cook for 50 minutes or until the custard has set. Remove the alfoil and cook for a further 5 minutes or until lightly golden on top. Allow to rest 10 minutes before serving.
7. Sprinkle with cinnamon sugar and serve with ice cream or custard.

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