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Home  >  Inspire & Create  >  Easter  >  Hot Cross Bun Pudding

RECIPE

Hot Cross Bun Pudding

Prep

10 mins (+ 10 mins soaking and 10 mins standing time)

Cooking

40 mins

Difficulty

Easy

Serves

6

Hot Cross Bun Pudding

Ingredients

  • 2 Coles Bakery Chocolate Hot Cross Buns*, split
  • 4 Coles Finest Indulgent Traditional Fruit Hot Cross Buns*, split
  • 40g butter, softened
  • ½ cup (160g) blueberry or raspberry jam
  • 6 Coles Australian Free Range Eggs
  • 1½ cups (375ml) milk
  • ¾ cup (185ml) thickened cream
  • ⅓ cup (70g) caster sugar
  • 1 tsp vanilla bean paste
  • 125g fresh or frozen raspberries
  • 125g fresh or frozen blueberries

Method

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