Hot Cross Bun Bread and Butter Pudding
- 400ml milk
- 250ml fresh cream
- 3 large eggs
- 100g castor sugar
- 10ml vanilla extract
- 2,5ml finely grated orange zest
- 6 Hot Cross Buns
- 60g butter, softened
- 100g milk chocolate, roughly chopped
Preheat your oven to 160°C. Heat the milk and cream in a small saucepan over a low heat until the mixture just comes to a boil. Remove from heat.
In a large bowl, whisk together the eggs, castor sugar, vanilla extract and orange zest until pale and creamy.
Gradually add the hot milk mixture to the egg mixture in a thin stream, whisking constantly. Set aside to cool slightly.
Slice the Hot Cross Buns in half. Butter both cut sides of each bun with the softened butter, reserving about a tablespoon. Lay the bottom halves of the buns in a well-greased Le Creuset Meringue Heritage Dish. Sprinkle with the chopped chocolate then cover with the top halves of the buns.
Pour the custard mixture over the buns and set aside to soak for 20 minutes.
Rub the reserved butter onto the tops of the buns, then bake for 35-40 minutes or until the custard has set and the buns are golden on top.
Dust with icing sugar if desired and serve warm with ice cream.
Recipe courtesy of The Sweet Rebellion