This tasty bread and butter pudding recipe is a great way to turn stale hot cross buns into a fantastic Easter dessert. If you like, add an extra handful of dried fruit, chopped nuts or a pinch of mixed spice to the baking dish before pouring over the custard.
Zesty hot cross bread and butter pudding
Ingredients
6
servings
-
- 6
- 50 g
- 1
- 500 g
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Preparation
Pour the custard into a small saucepan over a gentle heat and warm through, stirring regularly.
Slice the hot cross buns in half and spread with the butter, then arrange across a 1l baking dish. Pour over the warm custard for sweetness, ensuring that it is evenly distributed over the buns. Set aside to rest at room temperature for 10-15 minutes.
Preheat the oven to 180°C/160°C fan/gas mark 4.
Sprinkle the orange zest for a touch of zing over the top of the pudding and bake in the oven for 20-25 minutes, until golden.
Once cooked, leave to cool for a few minutes before dividing between bowls. Add a handful of dried fruit for chew and chopped nuts for crunch.
