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Creamy, yet light Blueberry Hot Cross Bun Bread Pudding recipe
Spring is finally here! Today we are going to have around 70 degrees outside and I am pinching myself just to be sure I am not in dreamland 🙂 Last Friday was snowing and today…go figure! So excited! Park time, swings and picnic are on the list this afternoon after pick up time.
Lucky me I have some leftover hot cross buns from yesterday, so no need to worry about my picnic basket.
Hot cross buns are a must this time of the year! I cannot stop myself from baking and devouring these. Don’t say it. I know, I should! and I will after Easter 🙂 Till then, I have 2 amazing leftover hot cross buns recipes this week! Because we cannot throw them in a bin, right?!!
Yesterday I made Blueberry Hot Cross Bun Bread Pudding! Imagine freshly baked blueberry hot cross buns soaked in homemade custard with plenty of fresh blueberries around, coming out of the oven…perfection! Easter Sunday brunch is looking so easy right now 🙂
If you are lucky enough to have a bakery around and get some really good hot cross buns, this recipe is almost too easy to even right it down. Unfortunately, I don’t have one around and those hot cross buns from Wegmans are not quite my cup of tea. So, if you need a super tested recipe to make the best hot cross buns ever, here is my favorite recipe by far! You just have to substitute chocolate chips with dried blueberries.
- 4 Hot Cross Buns/ Blueberry Hot Cross Buns f preferred cut in half
- 3 tablespoons blueberry jam/ berry jam
- 1 cup fresh blueberries
- 6 eggs lightly whisked
- 1 cup 250ml milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 teaspoons orange zest
- 2 tablespoons orange juice
Preheat your oven 320F/ 160C. Grease an oven safe baking pan/dish with some butter, covering both bottom and sides of the dish.
Spread the cut side of each hot cross bun half with blueberry jam and place them in the prepared baking dish, alternating the bases, jam spread side up, with the hot cross buns tops.
To make the custard, whisk eggs, milk, heavy cream, sugar, orange zest and orange juice in a large bowl. Pour the custard mixture through a sieve over the buns. Set aside for 15-20 minutes and allow to soak.
Add fresh blueberries to the baking dish and place the dish in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the dish. Bake for 30-35 minutes or until the custard is just set. Remove from the oven and allow to cool down for 5 minutes before serving. Serve warm or at room temperature. Add some more fresh blueberries if preferred.
This recipe was slightly adapted from Coles Magazine, March 2016 Issue