White Chocolate and Vanilla Hot Cross Bun Bread and Butter Pudding

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White Chocolate and Vanilla Hot Cross Bun Bread and Butter Pudding
White Chocolate and Vanilla Hot Cross Bun Bread and Butter Pudding
Print Recipe
This decadent dessert screams Easter! Hot cross buns, white chocolate and vanilla in one wonderful, warm and sticky pudding that will please everybody around the table.
Servings Prep Time
6-8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
45 minutes
White Chocolate and Vanilla Hot Cross Bun Bread and Butter Pudding
White Chocolate and Vanilla Hot Cross Bun Bread and Butter Pudding
Print Recipe
This decadent dessert screams Easter! Hot cross buns, white chocolate and vanilla in one wonderful, warm and sticky pudding that will please everybody around the table.
Servings Prep Time
6-8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
45 minutes
Ingredients
  • 12 hot cross buns cut through and buttered well
  • 500 ml fresh cream
  • 250 ml fresh milk
  • 1 teaspoon vanilla extract or seeds and pods of 2 vanilla pods
  • 300 grams white chocolate
  • 2 whole eggs
  • 5 Egg yolks
  • 150 grams castor sugar
Instructions
  1. Preheat oven to 180 degrees Celsius.
  2. Place the buttered hot cross buns in a prepared oven dish.
  3. Scald the cream, milk and vanilla together.
  4. Add the white chocolate and mix until melted.
  5. Whip together the whole eggs, egg yolks and castor sugar.
  6. Add the cream mixture bit by bit to the egg mixture and stir well.
  7. Pour over the hot cross buns and leave to stand for 15 minutes.
  8. Bake for approx. 30 to 45 minutes in a bain marie (water bath)
  9. If the pudding browns to quickly, cover with foil to allow it to cook through.
  10. Once cooked, take out of the oven and cool down slightly.
  11. Serve with vanilla custard, whipped cream and a shot of brandy.
Recipe Notes

You can leave the soaked pudding in the fridge overnight and bake it the next day.