04 Apr Easy Hot Cross Bun Bread Pudding Recipe
This easy and delicious recipe is an excellent way to eliminate leftover hot cross buns. It is a good option for easter dessert on Good Friday. Or we do it after Easter when you have all those stale hot cross buns and use them before they are ruined.
For those who don’t know, the traditional hot cross buns are a recipe that is a sweet bread love with currants inside and have a particular cross made out of flour dough over it. To finish them, they will have a translucent glaze over them to make them particularly shiny and sticky. Even though the traditional bread is made with currants and raisins, nowadays you have the chocolate version, apple pie, chocolate, plain, etc. So you could find the perfect flavour for you.
This dessert you can do it with any bread leftovers, but those hot cross bread will give a very particular flavour that adds a lovely touch to the bread pudding. If you do it with another bread, I highly recommend adding a cup of raisins or currants to add a new texture to the dessert.
Ingredients:
- leftover buns
- whole milk
- sugar
- eggs
- vanilla extract
For the caramel sauce:
- sugar
- water
First, we need to prepare our tube mould with caramel sauce. I prefer to put it n the microwave to make a quick version of caramel and more foolproof. You mix both ingredients in a microwave-proof bowl or jar and let it cook for 6 to 7 minutes. Checking every minute after the first 4 because the time will change depending on the temperature of your microwave. When you have the caramel, pour it over the mould, trying to cover all the sides and tube sides. Use gloves to move the mould around because it will quickly turn hot. Set aside. Preheat the oven.
Meanwhile, eliminate all the crosses on the top of the buns; we don’t want those because they will not add any flavour to the preparation and will add a non-pleasant texture to it. Cut the hot cross buns into pieces and put them in a bowl. In a saucepan, warm the milk, sugar and vanilla. As soon as it becomes warm, pour it over the bread pieces to soak them well. Let it sit for 5 minutes, then add the eggs mixing well. Pour the hot cross bun pudding into the tube mould. Put the mould over an ovenproof dish with water (we will cook it in Marie bain). Cook the preparation in a preheated oven for 45-50 minutes or until a toothpick comes out clean.
Frequently Asked Questions:
Yes, you can use any regular stale bread for this pudding. It will have a nice flavour if you use brioche buns. But I recommend adding some raisins, dried fruits or chocolate chips to add some textures.
You will find them during the Easter holidays because they are one of the easter recipes. The good thing is that you will find them a month before Easter here in Australia because they are very popular.
You can slice them in half and toast them with butter and apricot jam. Another way could be making some French toast with the buns for an Easter touch to your breakfast.
You can eat it just like it comes from the oven with the caramel sauce, or you can add a scoop of vanilla ice cream or a dollop of double cream and top them with fresh berries for a finishing touch.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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