Hot Cross Bun Bread and Butter Pudding

There is nothing more indulgent than making this hot cross bun bread and butter pudding with your leftover or stale hot cross buns this Easter. This is a twist on a classic bread and butter pudding and is warm, spiced and the perfect rich and comforting dessert to share.

Course Dessert

Cuisine English

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 611kcal

Author Sally

Equipment

Ingredients

6 day-old hot cross buns
2 tablespoons dairy free butter
3 eggs
⅓ cup white sugar/granulated sugar
½ cup dairy free cream
1 ½ cups oat milk or any plant based milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ cup dark chocolate chips or sultanas / raisins, optional

Instructions

Preheat the oven to 180°C (350°F). Lightly grease a medium-sized baking dish.
Slice the hot cross buns in half and spread each cut side with dairy free butter. Add a sprinkle of chocolate chips or sultanas/raisins between the layers, if using.
Layer the buns in the baking dish, side by side, slightly overlapping if needed.
In a medium bowl, whisk together the eggs, white sugar, dairy free cream, oat milk, vanilla, and cinnamon.
Pour the custard over the buns. Press the buns gently into the liquid so they soak it up. Let sit for 10 minutes.
Bake for 40-45 minutes, or until the custard is set and the top is golden and slightly crisp.
Serve warm, dusted with icing sugar, and with a scoop of dairy free vanilla ice cream or an extra drizzle of dairy free cream, if desired.

Nutrition