Wondering how to use up all those stale hot cross buns you’re accumulating this Easter? This dark chocolate hot cross bun bread and butter pudding recipe is the best way to cook them up. I love hot cross buns, dark chocolate and bread and butter pudding so this recipe hits all the spots for me! Serve it to your family this Easter and you may find a few extra Easter eggs coming your way…
Yes. This is as delicious as it looks. Photo by Sarah Duff.
Dark chocolate hot cross bun bread and butter pudding
Ingredients
- 80 ml cream
- 250 ml milk
- 6 hot cross buns
- 100 g dark chocolate
- 2 free-range eggs
- 125 ml caster sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
Cooking instructions
Halve the hot cross buns and fill with chopped chocolate. Sandwich them together with the chocolate filling and place in a greased baking dish. In a small saucepan, combine the milk, cream, vanilla and cinnamon. Stir on a low heat until warmed through. In a separate bowl, beat the eggs and sugar together until the sugar has dissolved. Add the milk and cream mixture to the sugar and egg mixture and stir until well combined. Pour the mixture over the hot cross buns in the dish and let them soak for about 20 minutes before placing them in a 180C oven for about 20 minutes, or until golden brown on top.
Serve immediately with cream or custard, and try to share, otherwise you’ll find yourself gobbling the lot. It is Easter though, so it’s time for a bit of hot cross bun/chocolate indulgence!
