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Lemon-Blueberry Hot Cross Bread & Butter Pudding

Home  >  Inspire & Create  >  Hot Cross Buns  > Lemon-Blueberry Hot Cross Bread & Butter Pudding 


RECIPE

Lemon-Blueberry Hot Cross Bread & Butter Pudding

Prep

10 mins


Cooking

35 mins


Difficulty

Moderate


Serves

6

Ingredients

  • 4 Coles Bakery Hot Cross Buns, split
  • 40g butter, softened
  • ¼ cup (85g) orange marmalade
  • 1 cup (150g) fresh or frozen blueberries
  • 6 Coles Brand Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) milk
  • ½ cup (125ml) thickened cream
  • ½ cup (110g) caster sugar
  • 2 tsp finely grated lemon rind
  • 2 tbs lemon juice


Method

  1. Preheat oven to 160°C. Lightly grease an 8-cup (2L) ovenproof dish.
  2. Spread the cut side of each bun half evenly with butter, then with marmalade. Arrange in the prepared pan, alternating the bases, marmalade-side up, with the tops, cross-side up. Sprinkle with the blueberries.
  3. Whisk the egg, milk, cream, sugar, lemon rind and lemon juice in a large bowl. Strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.
  4. Place the dish in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the dish. Bake for 30-35 mins or until the custard is just set. Set aside for 5 mins to cool slightly before serving. Serve warm or at room temperature.

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