Hot Cross Bun Bread And Butter Pudding

🧂 Ingredients

• 6 hot cross buns
• 40 g butter

  softened
• ½ cup raspberry jam
• 4 eggs

  room temperature
• 250 ml (1 cup) milk
• 300 ml cream
• 50 g (¼ cup) caster sugar
• 2 tsp vanilla extract
• ½ tsp ground cinnamon
• 150 g raspberries

  fresh or frozen
• 125 g milk chocolate chips

Instructions

• 1 Preheat oven to 180 degrees celsius (fan forced).
  
  Grease an 8 cup capacity (2 litre) baking dish and set aside.
• 2 Slice the hot cross buns in half. Spread with butter and jam.
• 3 Arrange the hot cross bun pieces in the baking dish.
• 4 Place the eggs, milk, cream, caster sugar, vanilla extract and ground cinnamon
  into a large bowl.
  
  Whisk until well combined.
  
  If using a Thermomix: mix for 20 seconds on Speed 4.
• 5 Pour the egg mixture over the hot cross buns.
  
  Allow to soak for 10 minutes.
• 6 Bake for 20 minutes then sprinkle with the raspberries and chocolate chips.
  
  Bake for a further 15 minutes or golden and cooked through.
• 7 Serve warm with ice-cream or cream.

Nutrition Info