Slices of hot cross bun, cooked in a sweet cinnamon custard, studded with chunks of dark chocolate.
I had a few leftover hot cross buns from last weekend, and I just couldn’t let them go to waste, so I decided to make them into a bread and butter pudding!
This was a great thing to do with the stale hot cross buns, because just a little bit of effort turned some inedibly stale buns into a delicious custardy pudding. So if you end up with any leftover, I recommend this recipe rather than just chucking them in the bin. It would even make a good Easter Sunday dessert!
Variations: You could use extra sultanas, rather than the chocolate chunks, or mix in some cooked fruit like apple.
Ingredients: Serves 4
- 3 Stale Hot Cross Buns
- 125g Butter
- 300ml Whole Milk
- 2 Eggs
- 1tsp Vanilla Essence
- 1tsp Ground Cinnamon.
- 100g Caster Sugar
- 100g Plain Chocolate
Preheat the oven to 180°C and grease a deep rectangular baking dish.
Slice the hot cross buns into thin pieces and lay then into the baking dish vertically, and then put chunks of dark chocolate in between the slices.
Melt the butter in a small pan, and then mix with the milk, eggs, cinnamon, vanilla essence and sugar.
Pour the custard mixture over the hot cross bun and chocolate, and bake in the preheated oven for 25 minutes.
Leave to cool for 5 minutes, then spoon out 4 generous portions , serve on its own, or with a big scoop of ice cream.