Hot cross bun pudding

Topped with berries and a dollop of cream, this hot cross bun pudding is an easy, indulgent dessert that is best served warm.

Hot cross bun pudding with raspberries and blueberries

Serves

6

Prep

10m

Note: + 10 mins soaking & 10 mins standing time

Cooking

40m

Ingredients

  • 2 Coles Bakery Chocolate Hot Cross Buns, split
  • 4 Coles Finest Indulgent Traditional Fruit Hot Cross Buns, split
  • 40g butter, softened
  • 1/2 cup (160g) blueberry or raspberry jam
  • 6 Coles Australian Free Range Eggs
  • 1 1/2 cups (375ml) milk
  • 3/4 cup (185ml) thickened cream
  • 1/3 cup (70g) caster sugar
  • 1 tsp vanilla bean paste
  • 125g fresh or frozen raspberries
  • 125g fresh or frozen blueberries

Method

STEP 1

Preheat oven to 160°C. Grease an 8-cup (2L) ovenproof dish.

STEP 2

Spread the cut side of each bun half with butter. Spread the bun bases with the jam. Arrange the bun bases, jam-side up, and the bun tops, cross-side up, in the prepared pan.

STEP 3

Whisk the eggs, milk, cream, sugar and vanilla in a medium bowl. Pour evenly over the buns. Set aside for 10 mins to soak.

STEP 4

Sprinkle with the raspberries and blueberries. Bake for 30-40 mins or until just set. Set aside for 10 mins to stand before serving.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.