Easter is just around the corner, but if you’re anything like us, you’ve probably been tucking into Easter-themed treats like chocolate eggs and hot cross buns for weeks now.
The supermarkets have been stocked with these goodies for what seems like forever!
But no matter where you sit in the is-January-too-soon-for-hot-cross-buns debate, you’d have to agree it’s an incredibly delicious problem to have.
However, it’s easy to suddenly find yourself with a whole heap of leftover hot cross buns that are a little past their optimum eating window.
Hot cross buns are best eaten when they’re super fresh, when the dough is nice and fluffy.
So what happens if you’ve got a packet or two of hot cross buns lying around that aren’t as fresh as you’d like them to be?
We’ve got a delicious answer for you – hot cross bun bread and butter pudding!
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You can never have too many hot cross buns. (Image: Women’s Weekly Food)
You can serve bread and butter pudding up for brunch, turn it into a luscious lunchtime treat or make it the darling of dinnertime.
And the best bit? No one will know how easy it is.
These two pudding recipes below are super simple, but are guaranteed to put a smile on the face of a hungry crowd!
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Magic Pudding
Sandwiching the layers of hot cross bun slices with cinnamon sugar is your secret weapon that takes this effortless pudding up a level.
Our hot tip? The pudding needs a slight wobble in the middle when you pull it out of the oven – this will give you that decadent custard ooze when you serve it.
Standing the pudding after cooking allows the custard to continue cooking through, from the residual heat without over-cooking.
(Image: James Moffatt, food styling by Sophia Young)
PREP + COOK TIME 60 MINUTES (+ STANDING)
SERVES 8
INGREDIENTS
600ml carton pure cream
1.5 cups (375ml) milk
8 eggs, beaten lightly
1 cup (220g) caster sugar
2 teaspoons vanilla extract
9 (720g) fruit hot cross buns
50g butter, softened
3 teaspoons cinnamon sugar
raspberries and extra cream, to serve
icing sugar, to dust
METHOD
In a large mixing bowl, lightly whisk the cream, milk, eggs, sugar and vanilla together until combined.
Cut the hot cross buns into slices horizontally, making a bottom, middle and top.
Using a little of the softened butter, grease the base and sides of a 20cm x 30 cm (10-cup capacity) ovenproof dish.
Combine the remaining butter with the cinnamon sugar in a small bowl. Spread butter mixture over base and middle slices of hot cross bun (leaving tops un-buttered).
Arrange buttered bases over the base of the dish. Pour over a third of the egg mixture. Stand for five minutes. Repeat the process, standing between layers, finishing with the tops of the hot cross buns and remaining egg mixture.
Preheat oven to 170 C/150 C fan. Bake the pudding for 50 minutes or until browned lightly, covering edges with foil during cooking if over-browning.
Stand pudding for 15 minutes before serving. Serve the pudding warm topped with raspberries and extra cream and dusted with icing sugar.
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Chocolate bread and butter pudding
Now, for the decadent chocolate version!
Chocolate hot cross buns are widely available at Easter time at your local supermarket or bakery.
If you can’t find them, use any hot cross bun you like but add in some chopped white and dark chocolate.
This dish is best served warm, before the buns soak up all the velvety custard.
Yummm! (Image: Australian Women’s Weekly Food)
INGREDIENTS
6 chocolate hot cross buns
30 gram unsalted butter, softened
1 orange, finely grated rind
120 gram dark chocolate, chopped
1 cup (250ml) milk
1 cup (250ml) pure cream, plus extra to serve
2 eggs
1/2 cup (110g) caster sugar
1 teaspoon vanilla extract
pure icing sugar, to dust
METHOD
Preheat oven to 180°C (160°C fan-forced). Split hot cross buns in half horizontally; butter each half. Place bases in an 8 cup-capacity baking dish, buttered sides up. Scatter with orange rind, then replace bun tops.
Heat chocolate, milk and cream in a saucepan on medium, stirring, until chocolate melts. Remove pan from heat.
In a medium bowl, whisk eggs, caster sugar and vanilla, until combined. Stir in chocolate mixture, then pour over hot cross buns. Stand 10 minutes.
Bake 35 minutes, until just set (centre will still be slightly runny). Stand 5 minutes. Dust with icing sugar. Serve with extra cream.
WATCH BELOW: How to make your own hot cross buns from scratch. Story continues after video.
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