This Hot Cross Bun Pudding recipe with blueberries is perfect for leftover hot cross buns. Creamy, yet light makes the perfect Easter dessert or Easter brunch dish.
Hot Cross Bun Pudding recipe with blueberries
Hot cross buns are a must this time of the year! Especially the homemade Choc Chip hot cross buns
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?!!…and what could be better than making a Hot Cross Bun Pudding?!
Ingredients to make Hot Cross Bun Pudding
- leftover hot cross buns
- heavy cream
- some fresh berries, I used blueberries for this recipe
How to make Hot Cross Bun Pudding
It’s really easy to make hot cross bun pudding. To get the best perfectly baked pudding, this recipe calls for a bain-marie, or water bath, when it goes in the oven. You can read more about this method, here.
- Cut in halves your leftover hot cross buns and place them in a tray with homemade custard and plenty of fresh blueberries around to soak a bit.
- Bake in a preheated oven (320F/ 160C) for 30 minutes in a bain-marie, or water bath.
- Remove from oven, allow to cool down before serving it
Imagine freshly baked blueberry hot cross bun pudding 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, this is my favorite recipe by far!
You just have to substitute choice chips with dried blueberries or make them plain.
Recipes for leftover Hot Cross Buns
- 4 Hot Cross Buns leftovers cut in halves
- 3 tablespoons blueberry jam/ berry jam
- 1 cup fresh blueberries
- 6 eggs lightly whisked
- 250 ml 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