Hot Cross Bun Chocolate Bread And Butter Pudding

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Turn your morning tea treat into the perfect after-dinner sweet using leftover hot cross buns.

The ingredient of Hot Cross Bun Chocolate Bread And Butter Pudding

• 6 hot cross buns split in half
• 60g butter at room temperature
• 90g 1 4 cup raspberry jam
• 12 squares about 120g dark chocolate
• 330ml 1 1 3 cups milk
• 250ml 1 cup pouring cream
• 4 eggs
• 2 teaspoon vanilla extract
• 100g fresh raspberries
• 70g cadbury mini eggs

The Instruction of hot cross bun chocolate bread and butter pudding

• preheat oven to 180c 160c fan forced grease a 2 5l 10 cup ovenproof dish with melted butter
• spread the cut sides of each bun with butter spread the base halves with jam and top with a few pieces of chocolate place the buttered halves back on top slightly off centre so a little of the bun on the base is exposed place in prepared pan slightly overlapping
• whisk together the milk cream eggs and vanilla in a jug pour over the buns and set aside for 30 minutes to soak
• sprinkle with the raspberries and mini eggs bake for 45 minutes or until the pudding is set

Nutritions of Hot Cross Bun Chocolate Bread And Butter Pudding

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