Bread and butter pudding made with hot cross buns

by - https://thebatchlady.com/r/3083/

This is such a fab easy desert. Take advantage of the hot cross buns in the shops and get batching!

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
British
Servings
8

Nutrition (per serving)

Calories
602kcal
Fat
42.1g
Sat. Fat
24.9g
Carbs
45.0g
Sugars
21.6g
Fibre
0.1g
Protein
13.3g
Salt
254mg
Ingredients
Serves

Ingredients

  • Hot cross buns
    12
  • Apricot jam
    0.5 jars
  • Eggs
    5
  • Double cream
    3 cups (720 g)
  • Milk
    3.5 cups (840 ml)

Method

  1. Butter the dish that you intend to lay your pudding in.

  2. Cut your hot cross buns into slices and butter 1/2 the slices and spread the apricot jam on the other 1/2.

  3. Put these slices upright in your dish, layering 1 butter, 1 jam as you go (as shown in the video).

  4. 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.

  5. Pour the liquid over the bread until all the bread is covered.

  6. Leave for 10-15 minutes to soak, add the remainder of the liquid until the bread is covered again.

  7. Cook at 190°C for 45 minutes.

  8. For Freezing

    When cool simply cover and label, I usually use cling film to cover this, as it helps stop freezer burn.

  9. Ready to Eat

    Simply defrost, remove cling film, cover in foil and heat until hot, perfect served with ice-cream.

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