Hot Cross Bun Pudding Recipe
An Easter version of the classic Bread and Butter Pudding.
Servings: 8 servings
Calories: 216kcal
Equipment
- medium-sized baking dish (approx 28 x 23 cm)
Ingredients
- 4 hot cross buns (approx 290 grams)
- 60 grams butter
- 1 ½ cup milk powder
- 1 ½ tablespoons sugar
- 1 teaspoon vanilla extract
- 3 cups boiling water
- 4 eggs
Instructions
- Pre-heat oven to 190 degrees celsius.
- Grease a medium-sized baking dish (approx 28 x 23 cm).
- Slice hot cross bun into three pieces (top, middle, bottom) and spread each piece with butter. Layer pieces in the baking dish, using the tops as the top layer.
- Combine remaining ingredients and whisk until frothy.
- Pour mixture over hot cross buns.
- Place baking dish into a larger baking dish filled with 1-2cm of water.
- Place into oven and cook for 30 minutes.
- Once cooked, remove from oven and serve warm with ice cream.
Notes
Storing:
This is best eaten immediately, however you can also store in the fridge, covered, for up to a few days and re-heat (or eat cold).
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 216kcal | Carbohydrates: 12g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 182mg | Potassium: 352mg | Sugar: 12g | Vitamin A: 530IU | Vitamin C: 2mg | Calcium: 236mg | Iron: 1mg