February 5, 2018

Hot Cross Bun Bread and Butter Pudding

Hot Cross Bun Bread and Butter Pudding

The pudding blends perfectly with fresh raspberries and jam. Whip up some custard now!

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Ingredients

  • 5 hot crossed buns cut in half
  • ¼ cup Jam
  • ¼ cup Nutella
  • 1 cup fresh raspberries
  • 6 eggs
  • 1 cup milk Almond or Hemp
  • 2 tablespoons olive oil
  • ½ cup cream Vegan – Coconut cream
  • ⅓ cup honey or sugar

Instructions

  • Preheat oven to 160C. Lightly grease an (2L) ovenproof dish (I like to use a cake tin)
  • Spread the bottom cut side of each bun half evenly with Nutella, then spread with jam.
  • Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.
  • Whisk the egg, milk, cream, olive oil and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.

  • Place the dish in a large roasting pan, pour boiling water into the pan to cover halfway up the side of the dish.
    Bake for 35-40 minutes until the custard has set.

Sweeten up your Easter this year with our tasty Custard Pudding. A perfect compliment to our Vegan Hot Cross buns.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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