This Hot Cross Bun Bread and Butter Pudding is the perfect Easter dessert made with Hot Cross Buns and Mini Egg Chocolates.
This Hot Cross Bun Bread and Butter Pudding is a twist on the classic Bread and Butter Pudding. To make it, even more, Eastery I added in some Mini Egg chocolate in between the layers of Hot Cross Buns and sprinkled over some Mini Eggs.
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Hot Cross Buns
This is the perfect recipe to use up any left-over Hot Cross Buns this Easter. You could use any flavour of Hot Cross Buns you fancy. Plain ones will also work perfectly, or you could even make your own to use. I used chocolate chip ones that I got reduced at the end of the day. I ended up buying a few packets and freezing some so I could make this more than once.
There are so many Hot Cross Bun flavours available this year. Gone are the days when you only got plain ones. This year I have so far tried, White Chocolate and Lemon ones from Waitrose and Apple and Cinnamon from Tesco, they are delicious!
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I have probably said this before, but I absolutely love Easter baking. Since this is the first Bread and Butter pudding recipe, I have shared I wanted to make it a little OTT.
Once I split the buns in half and added butter to each side I placed the bottom half in my baking dish and added four squares of Mini Egg chocolate bar before adding the top.
The amount of Hot Cross Buns you will need will depend on how big your oven dish is. I used a round oven dish that held six Hot cross buns, if you use a larger rectangular oven dish it would hold between 6-8.
Chocolate Overload
A classic Bread and Butter Pudding is normally filled with sultanas or currants, I decided to add chocolate instead. Of course, if you prefer you could use sultanas or currants instead.
As I said above, I added a Mini Egg Chocolate Bar in-between the layers of the bun, I also sprinkled over some chocolate chips, and I couldn’t leave out some Mini Eggs.
Easter is just chocolate overload time, there are so many different chocolate eggs in supermarkets, and I thought it would be perfect to add some of these to the pudding.
Filling
To make the filling of the pudding you must use whole milk and full-fat double cream. These need to be warm but not boiling.
You could do this in a saucepan over a low/medium heat, this way you have more control over the temperature, otherwise, you could pop them into the microwave at 20-second intervals.
The milk and cream should be warm. There isn’t an exact temperature I normally go with when I can see steam coming from it.
If it is boiling it will cook the eggs and we don’t want a scrambled egg mixture.
While the milk and cream mixture is warming, in a separate bowl whisk together the eggs and sugar.
I used caster sugar in this recipe, but you could use light brown sugar to give the filling a slightly caramelly flavour.
Pour the mixture over the hot cross buns and sprinkle over the chocolate and Mini Eggs and pop it into the oven.
Baking
You will know the Hot Cross Bun Bread and Butter Pudding is baked as it should be golden brown in colour. The milk and cream mixture should no longer be liquid and should be a bit firmer.
The best way to test is by inserting a knife into the centre of the pudding. If it comes out clean it is ready. Just be a bit wary though that if you hit some of the chocolate then the knife won’t come out clean.
Serving
Once the pudding comes out of the oven leave it to cool for a few minutes before serving. This is delicious served with some fresh cream or ice cream.
Alternatives
If you don’t want to use chocolate in the recipe, just leave out the chocolate bars from between the bun layers and sprinkle over sultanas and currants to replace the chocolate chips and Mini Eggs. Alternatively, you can leave them out completely.
I used caster sugar in this recipe, but light brown sugar will work perfectly too.
Equipment
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Hot Cross Bun Bread and Butter Pudding
Ingredients
For the Hot Cross Bun Bread and Butter Pudding
- 6-8 Hot Cross Buns
- 75-100 g Unsalted Butter
- 220 g Mini Egg Chocolate Bar (optional)
- 250 ml Whole Milk
- 200 ml Double Cream
- 2 Large Eggs
- 50 g Caster Sugar
- 100 g Chocolate Chips (optional)
- 80 g Mini Eggs (optional)
Instructions
To Make the Hot Cross Bun Bread and Butter Pudding
- Preheat the oven to 180C (160CFan) and grease a large oven dish. Leave to one side.
- Split your Hot Cross Buns in half, and butter each side.
- Put the base of the Hot Cross Buns into your dish and add the Mini Egg Chocolate Bar to the top. I added 4 squares to each bun. Put the top back on the bun and leave to one side.
- In a bowl whisk together the eggs and sugar and leave to one side.
- Add the milk and cream to a large saucepan and heat over a low/medium heat. The mixture shouldn't be boiling but should be warm. Alternatively, add the cream and milk to a large bowl and pop it into the microwave for 20-second bursts until it is warm.
- Add the milk and cream to the egg and sugar mixture, mixing continuously until it is all fully incorporated.
- Pour the mixture over your Hot Cross Bun Pudding. Sprinkle over some chocolate chips and Mini Eggs.
- Bake in the oven for 35-40 minutes until the mixture has just set and is golden brown in colour.
- Remove from the oven and leave for 10-15 minutes before serving.
Notes
- This Hot Cross Bun Bread and Butter Pudding will last for 2 days covered and stored in the fridge.
- You can serve this with whatever you fancy but it is delicious with some custard, fresh cream or ice cream.
It looks realy fantastic !!! Have a nice day:)
Thank you!