![Hot Cross Bun Bread And Butter Pudding](/on/demandware.static/-/Sites-LCNZ-Library/default/dw3fc70302/images/recipe/HD_PNG_LC_20200427_GB_RC_CI_r0000000001394_ENG.png)
Main INGREDIENTS
- Rice & Grains
Ingredients
Method
Ingredients
- 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
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Method
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1Preheat 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.
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2In a large bowl, whisk together the eggs, castor sugar, vanilla extract and orange zest until pale and creamy.
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3Gradually add the hot milk mixture to the egg mixture in a thin stream, whisking constantly. Set aside to cool slightly.
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4Slice 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.
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5Pour the custard mixture over the buns and set aside to soak for 20 minutes.
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6Rub 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.
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7Dust with icing sugar if desired and serve warm with ice cream.
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8Recipe courtesy of The Sweet Rebellion