If there is anything better than the Hot Cross Bun, then it has to be a Hot Cross Bun Bread and Butter Pudding hybrid.
Peppered with strawberries, spread with indulgent strawberry preserve, soaked in a creamy homemade custard and lashed with chunks of velvety white chocolate, it’s a luxurious Easter recipe that will impress everybody at your table.
This Hot Cross Bun Bread and Butter pudding is great for a delicious follow up to your Easter dinner, or even better, as a seriously special Easter breakfast treat. It’s also a great way to use up those pesky leftover Hot Cross Buns (and to help make your Easter last that little bit longer).
Enjoy with gusto,
Hot Cross Bun Bread and Butter Pudding with Strawberries and White Chocolate
- 6 hot cross buns
- 50 grams butter softened
- 200 grams strawberry jam
- 1 cup fresh strawberries halved
- 100 grams white chocolate broken into chunks
- 6 egg yolks
- ⅓ cup caster sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup thickened cream
- Slice each hot cross bun bun in half and spread each piece with the butter and half of the jam (on the cut side only). Lay the bottom halves into a greased ovenproof dish, overlapping the slices slightly if necessary.
- Place some chunks of white chocolate sporadically across the buns and then place the lids of the buns over the top, cross side up. They do not need to line up with the bottom halves. Place any remaining chunks of white chocolate in and around the buns.
- In a mixing bowl, whisk egg yolks, sugar and vanilla extract together until pale, then whisk in the milk and cream. Pour the mixture over the buns and set aside for 15-20 minutes to absorb.
- Meanwhile, preheat oven to 180C. Place dish into a large roasting pan and pour in enough boiling water to come half way up the side of the dish. Transfer to oven and bake for 30 minutes or until the custard has set and the top of the buns are golden.
- Dust with a little sifted icing sugar and scatter with fresh strawberries and a drizzle of strawberry jam to serve. Enjoy!