Raspberry and chocolate hot cross bun pudding

Using day-old hot cross buns, white chocolate and raspberries, you can create this delicious pudding to finish off your Easter feast.

Raspberry and chocolate hot cross bun pudding in a large roasting pan

Serves

8

Prep

10m

Note: + 15 mins soaking & 5 mins cooling time

Cooking

40m

Ingredients

  • 5 Coles Bakery Chocolate Hot Cross Buns or Traditional Fruit Hot Cross Buns, day-old, split
  • 40g butter, softened
  • 1/4 cup (85g) raspberry jam
  • 1 cup (125g) fresh or frozen raspberries
  • 100g white chocolate, coarsely chopped
  • 6 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) milk
  • 1/2 cup (125ml) thickened cream
  • 1/3 cup (75g) caster sugar

Method

STEP 1

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

STEP 2

Spread the cut side of each bun half evenly with butter, then spread with jam. Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.

STEP 3

Whisk the egg, milk, cream and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.

STEP 4

Place the dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish. Bake for 35-40 mins or until custard is just set. Set aside for 5 mins to cool slightly 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.