Hot cross bun chocolate bread and butter pudding

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

1. 6 hot cross buns, split in half
2. 60g butter, at room temperature
3. 90g (1/4 cup) raspberry jam
4. 12 squares (about 120g) CADBURY Baking Dark Chocolate
5. 330ml (1 1/3 cups) milk
6. 250ml (1 cup) pouring cream
7. 4 eggs
8. 2 teaspoon vanilla extract
9. 100g fresh raspberries
10. 70g CADBURY Mini Eggs

The instruction how to make Hot cross bun chocolate bread and butter pudding

1. Preheat oven to 180C/160C fan forced. Grease a 2.5L (10 cup) ovenproof dish with melted butter.
2. 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.
3. Whisk together the milk, cream, eggs and vanilla in a jug. Pour over the buns and set aside for 30 minutes to soak.
4. 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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calories: https://schema.org
calories: NutritionInformation