This hot cross bun bread and butter pudding is heavenly warm from the oven with softly whipped cream. It’s like a hug in a bowl!
I used to think I hated bread and butter pudding. Stale bread in custard? No thank you. But that was before I actually tried one. I was converted immediately.
It must have been about seven years ago – I was cooking my way through the Nigella Bites cookbook (which contains one of my families all time favourites, ham in Coca-Cola) when I came across her ginger jam bread and butter pudding. It did look pretty inviting. I decided to give it a go and I would take it round to my mum-in-law – who had a bit of a sweet tooth like myself so I knew she would appreciate a home made bread and butter pudding!
So I made it and when it was ready I covered the top of the dish in foil and walked the short distance to her home. We ended up having a lovely afternoon, chatting and sharing the bread and butter pudding that we both agreed was delicious.
It was sweet, comforting and I loved the contrast between the crispy bits on top and the custard soaked bread in the middle that melted in your mouth. It was dreamy. So this evening when I was making this pudding, I couldn’t help but think of my lovely mum-in-law in heaven and smile. I do miss our putting the world to right chats while sharing something home baked.
I used the chocolate orange hot cross buns I made last week so I continued with the chocolate orange theme by adding chocolate chips, orange zest and orange marmalade.
Not a fan of chocolate orange? Change it UP!
If you have normal hot cross buns and don’t want to go down the chocolate orange route, then you could easily omit the orange zest and add 1/2 tsp vanilla extract instead and use apricot or raspberry jam for making the “sandwiches”
want to see more cold weather desserts? Check these out….
I shared this post over at Hijacked by twins for #CookBlogShare
I also shared this recipe over at Elizabeth’s Kitchen Diary for the no waste food challenge link up.
- 6 stale hot cross buns
- 100 g chocolate chips
- 100 g soft butter
- About 25-50g Orange marmalade
- 50 g caster sugar
- 3 large eggs
- 250 ml milk
- 100 ml double cream
- The zest of one orange
- 50 g Demerara sugar for the top, optional
- 2 tbsp Orange marmalade or apricot jam, warmed in a small pan
- Slice the hot cross buns in half and spread with the butter and marmalade. Arrange the hot cross bun sandwiches in a baking dish.
- Sprinkle over some of the chocolate chips. The buns should sit snugly together inside the dish with no large gaps.
- In a jug mix together the eggs, sugar, milk, cream and the orange zest. Slowly pour this over the bun slices.
- Cover with foil and leave to soak for a minimum of 15 minutes or a maximum of 1 hour.
- Preheat the oven to 180C.
- Sprinkle the top of the pudding with Demerara sugar, if using and bake for 30-40 minutes with the foil on. Remove from the oven and brush the top with the warmed marmalade. Return to the oven and bake for a further 5-10 minutes.
Serve with softly whipped double cream, ice cream or custard.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 474Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 76mgSodium 165mgCarbohydrates 91gFiber 2gSugar 80gProtein 4g