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Easy Hot Cross Bun Bread Pudding Recipe

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This hot cross bun bread pudding is a family favourite and a great way to get rid of those bread leftovers. It is a lovely and easy recipe to do after the Easter holidays or a big meal because it has a delicate flavour.

Ingredients

  • 6 cups of leftover buns
  • 1 litre of whole milk
  • 1 cup of white sugar
  • 4 large eggs
  • 1 teaspoon of vanilla extract

 

For the caramel sauce:

  • 1 1/2 cups of sugar
  • 6 tablespoons of water

Instructions

  1. Prepare the caramel to cover the tube mould. We will mix sugar and water ingredients in a microwave-proof bowl or jar. Cook it for 5-7 minutes until it becomes golden brown. For the last 2-3 minutes, check it every 30 seconds and continue until it has the desired colour because it will quickly turn brown. Pour the caramel over the tube mould to cover the sides, bottom and tube. Use a spoon to help you, and I recommend using a towel or glove to handle the mould because it will turn scorching.
  2. Meanwhile, preheat the oven to 180°C (350°F). Cut the buns into small pieces removing the bun tops (the cross) because it will add a weird texture. Put them in a large bowl and set aside.
  3. Cook in a pot over medium heat the milk, sugar and vanilla to warm the milk. Don’t let the milk simmer. As soon as it is warm, pour it over the pieces of buns. Let it rest for 5-10 minutes to soak the bread well. Add the eggs and mix well. Pour the mixture into the prepared mould.
  4. We will bake the bread pudding into a bain marie, so we need a big enough tray to put the tube mould over it and fill the tray with water. Bake the bread pudding for 1 hour or until a toothpick comes out clean.
  5. Let it cool down, turn it over a plate, and let the caramel drip for some minutes and serve it.
  6. You can serve it as it comes or add whipped heavy cream or fresh berries.

Notes

You can add orange zest to add an extra flavour.

Find it online: https://cangurocriollo.com/hot-cross-bun-bread-pudding-recipe/

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