Bread and butter pudding made with hot cross buns
This is such a fab easy desert. Take advantage of the hot cross buns in the shops and get batching!
Nutrition (per serving)
Ingredients
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Hot cross buns12
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Apricot jam0.5 jars
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Eggs5
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Double cream3 cups (720 g)
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Milk3.5 cups (840 ml)
Method
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Butter the dish that you intend to lay your pudding in.
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Cut your hot cross buns into slices and butter 1/2 the slices and spread the apricot jam on the other 1/2.
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Put these slices upright in your dish, layering 1 butter, 1 jam as you go (as shown in the video).
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In a bowl add the eggs, double cream and milk and using a hand whisk give them a good mix together until all the egg is mixed well.
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Pour the liquid over the bread until all the bread is covered.
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Leave for 10-15 minutes to soak, add the remainder of the liquid until the bread is covered again.
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Cook at 190°C for 45 minutes.
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For Freezing
When cool simply cover and label, I usually use cling film to cover this, as it helps stop freezer burn.
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Ready to Eat
Simply defrost, remove cling film, cover in foil and heat until hot, perfect served with ice-cream.
