Hot cross bun bread and butter pudding
This hot cross bun bread and butter pudding is easy to make and a delicious treat! Perfect for using up those leftover hot cross buns this Easter.
SERVES8
TIME TO MAKE1 - 2 hours
MEAL TYPEDessert
TIME TO MAKE1 - 2 hours
MEAL TYPEDessert
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Method:
- Pre-heat oven to 175°C.
- Cut buns in half and lay in a roasting dish approximately 20x30cm.
- Scatter berries over the buns.
- Beat the eggs with the milk and pour over the buns and berries.
- Let the egg mixture soak into the buns for 10-15 minutes.
- Bake for approximately 45 minutes or until the egg has set and the pudding has puffed up.
- Remove from oven and serve warm with plain yoghurt.
Tips:
- To lower the sugar content, use fruitless hot cross buns instead.
- Drained canned peaches or apricots can be used instead of berries
- 6hot cross buns
- 2 cupsfrozen berries
- 6eggs
- 3 cupsmilk
Per serve
- Energy1217kJ
- Total Fat9.1g
- Saturated Fat2.7g
- Total Carbohydrate42.0g
- Sugars16.6g
- Dietary Fibre2.8g
- Protein13.3g
- Sodium230mg
Method:
- Pre-heat oven to 175°C.
- Cut buns in half and lay in a roasting dish approximately 20x30cm.
- Scatter berries over the buns.
- Beat the eggs with the milk and pour over the buns and berries.
- Let the egg mixture soak into the buns for 10-15 minutes.
- Bake for approximately 45 minutes or until the egg has set and the pudding has puffed up.
- Remove from oven and serve warm with plain yoghurt.
Tips:
- To lower the sugar content, use fruitless hot cross buns instead.
- Drained canned peaches or apricots can be used instead of berries
Ingredients
- 6hot cross buns
- 2 cupsfrozen berries
- 6eggs
- 3 cupsmilk
Ingredients
- 6hot cross buns
- 2 cupsfrozen berries
- 6eggs
- 3 cupsmilk
Nutrition Facts
Per serve
- Energy1217kJ
- Total Fat9.1g
- Saturated Fat2.7g
- Total Carbohydrate42.0g
- Sugars16.6g
- Dietary Fibre2.8g
- Protein13.3g
- Sodium230mg
Method:
- Pre-heat oven to 175°C.
- Cut buns in half and lay in a roasting dish approximately 20x30cm.
- Scatter berries over the buns.
- Beat the eggs with the milk and pour over the buns and berries.
- Let the egg mixture soak into the buns for 10-15 minutes.
- Bake for approximately 45 minutes or until the egg has set and the pudding has puffed up.
- Remove from oven and serve warm with plain yoghurt.
Tips:
- To lower the sugar content, use fruitless hot cross buns instead.
- Drained canned peaches or apricots can be used instead of berries
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