Make the most of leftover hot cross buns with this hot cross bun pudding. Made with apples and topped with toffee sauce, hot cross buns have never tasted so good.
- Serves6
- Cook time35 minutes
- Prep time20 minutes, + cooling & 1 hour soaking time
Ingredients
- 6 Coles Finest Brioche Hot Cross Buns, cut horizontally into 4 slices
- 2 Royal Gala apples, peeled, cored, sliced crossways into 5mm-thick rings
- 2 cups (500ml) thickened cream
- 1 cup (250ml) full-cream milk
- 4 large Coles Australian Free Range Eggs
- 2/3 cup (150g) caster sugar
- 1 1/2 tsp pure vanilla extract
- Caster sugar, extra, to sprinkle
- Toffee sauce, to serve (optional)
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Method
Step 1
Preheat oven to 175°C (155°C fan-forced). Divide the bun slices between 2 baking trays. Cook, turning once halfway through cooking, for 8-10 mins or until bun slices are dry but not brown. Divide bun bases among six 11cm-wide, 4.5cm-high, 1¼-cup (310ml) capacity ramekins. Top each with an apple slice and another bun slice. Continue layering with remaining apple and bun slices, finishing with bun tops, cross-side up.Step 2
In a large bowl, whisk the cream, milk, eggs, ⅔ cup (150g) caster sugar and vanilla. Pour ⅔ cup (160ml) of the cream mixture into each ramekin. Place in the fridge, occasionally pressing bread and apples into cream mixture, for 1 hour or until bread is saturated.
Step 3
Brush remaining cream mixture over bun tops and sprinkle with extra caster sugar. Bake for 25 mins or until golden and puffed around edges. Set aside for 10 mins to cool (custard will thicken as it cools).Step 4
Serve puddings warm with toffee sauce, if desired.
Recipe tip
Toffee sauce
Serve the hot cross bun puddings with a drizzle of rich toffee sauce. To make it, in a medium saucepan over medium heat, whisk ¾ cup (165g) packed brown sugar, 115g unsalted butter, ⅓ cup (80ml) honey, ¼ cup (60ml) thickened cream and ½ tsp sea salt flakes for 3 mins or until blended.
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Hot cross bun puddings with apples
- Serves6
- Cook time35 minutes
- Prep time20 minutes, + cooling & 1 hour soaking time
Ingredients
- 6 Coles Finest Brioche Hot Cross Buns, cut horizontally into 4 slices
- 2 Royal Gala apples, peeled, cored, sliced crossways into 5mm-thick rings
- 2 cups (500ml) thickened cream
- 1 cup (250ml) full-cream milk
- 4 large Coles Australian Free Range Eggs
- 2/3 cup (150g) caster sugar
- 1 1/2 tsp pure vanilla extract
- Caster sugar, extra, to sprinkle
- Toffee sauce, to serve (optional)
Description
Make the most of leftover hot cross buns with this hot cross bun pudding. Made with apples and topped with toffee sauce, hot cross buns have never tasted so good.
Method
Step 1
Preheat oven to 175°C (155°C fan-forced). Divide the bun slices between 2 baking trays. Cook, turning once halfway through cooking, for 8-10 mins or until bun slices are dry but not brown. Divide bun bases among six 11cm-wide, 4.5cm-high, 1¼-cup (310ml) capacity ramekins. Top each with an apple slice and another bun slice. Continue layering with remaining apple and bun slices, finishing with bun tops, cross-side up.Step 2
In a large bowl, whisk the cream, milk, eggs, ⅔ cup (150g) caster sugar and vanilla. Pour ⅔ cup (160ml) of the cream mixture into each ramekin. Place in the fridge, occasionally pressing bread and apples into cream mixture, for 1 hour or until bread is saturated.
Step 3
Brush remaining cream mixture over bun tops and sprinkle with extra caster sugar. Bake for 25 mins or until golden and puffed around edges. Set aside for 10 mins to cool (custard will thicken as it cools).Step 4
Serve puddings warm with toffee sauce, if desired.