In New Zealand during lockdown, May 2020, these hot cross bun bread and butter puddings stormed social media and they simply can’t be ignored as a fabulous way to use up leftover hot cross buns. I know I buy too many, I know I shouldn’t, but…
You will need…
- Clean hands
- Chopping board and serrated knife
- Medium-sized baking dish, greased with butter
4 hot cross buns, cutting tops
50g butter, softened
½ cup chocolate chips/leftover chocolate Easter Eggs (yeah right!)
2 egg yolks (save your whites)
60g caster sugar
Icing sugar for dusting
Preheat the oven to bake 180C
Roughly coat the hot cross buns with the softened butter, I use my fingers to smear it over.
Place the bottom half of the hot cross buns in the dish, squishing them in, snug is best.
Scatter most of the chocolate over them, then put the tops on with the rest of the chocolate scattered over the top.
Whisk the eggs, yolks and caster sugar together, then add the milk and cream, mix, then pour over the buns. Wait for about 10-minutes for it to settle.
Pop in oven for 20-minutes, or until tops are browned.
Take out, cover with foil (recycled if possible) and put back in oven for another 20-minutes: you are making a custard as such, and it should be set.
Remove from oven and dust with icing sugar.