Hot Cross Bun Bread Pudding
Traditional with a twist!
Serves: 6 people
Prep Time: 10 minutes
Rest Time (optional): 20 – 30 minutes
Bake Time: 25 – 30 minutes
Ingredients:
- 6 hot cross buns (slightly stale works best)
- 50g butter, melted
- 500ml ready-made custard
- 100ml milk
- Ellis Brown creamer mixture = 2 tsp Ellis Brown powder + 50ml warm water
- 1 tsp vanilla extract
- 50g raisins (plus 1 tbsp extra for topping)
Optional: 50g chocolate chips or orange zest
How To Make Hot Cross Bun Bread Pudding
- Preheat your oven to 180°C (160°C fan) / 350°F and grease a 2-litre baking dish.
- Slice the hot cross buns into 2–3 cm cubes and place them in a large mixing bowl.
- Drizzle over the melted butter and toss gently to coat all the pieces.
- Add the raisins (reserving a tablespoon for topping) and mix them through.
- In a separate jug, whisk together the ready-made custard, milk, Ellis Brown creamer mixture, and vanilla extract until smooth and combined.
- Tip the buttered hot cross bun cubes into the prepared baking dish and pour the custard mixture evenly over the top, gently pressing the cubes down to help them soak up the liquid.
- Sprinkle the remaining raisins and, if using, chocolate chips or orange zest over the pudding.
- For best results, let it rest for 20–30 minutes before baking.
- Bake in the preheated oven for 25–30 minutes until golden brown, bubbling, and set in
the centre. - Serve warm with extra custard, cream, or ice cream. Enjoy!