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White Chocolate and Hot Cross Bun Bread and Butter Pudding Recipe

White Chocolate and Hot Cross Bun Bread and Butter Pudding Recipe
Chef Mynhardt Joubert has taken the humble hot cross bun and combined it with chocolate in this bread and butter pudding recipe.

Everything about this dish just shouts Easter, but there’s no harm in serving it year round – just as long as you can find the main ingredient. Top it all off with some ice cream or custard for a real sweet treat. And if you’re up for it, add a shot of brandy for a real kick.

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Chef Mynhardt Joubert shares his hot cross bun bread and butter pudding recipe with us

White Chocolate and Hot Cross Bun Bread and Butter Pudding

15shares Share0 Tweet0 Share0 Print12 Email3Chef Mynhardt Joubert has taken the humble hot cross bun and combined it with chocolate… Recipes White Chocolate and Hot Cross Bun Bread and Butter Pudding Recipe European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 hot cross buns
  • 500 ml of cream
  • 250 ml of full cream milk
  • 1 tablespoon of vanilla extract or 2 vanilla pods
  • 300g of white chocolate
  • 5 egg yolks
  • 2 whole eggs
  • 150g of castor sugar

Instructions

  1. Preheat the oven to 180℃.
  2. Slice and generously butter 12 fresh hot cross buns. Cut them through lengthways and arrange in a buttered baking tray.
  3. Combine and heat 500ml of cream and 250ml of milk together.
  4. Add 1 tablespoon of vanilla extract or two scraped vanilla pods, if available. As soon as the liquid is warm, add 300g of white chocolate and stir until everything has melted together. Be careful not to cook.
  5. Whisk together 5 egg yolks and 2 whole eggs with 150g of castor sugar and slowly pour over the warm cream mixture until all is blended.
  6. Pour mixture over hot cross buns and let it soak for 15 min.
  7. Bake for 30 to 45 minutes or until set.

Oven: 180 degrees Celsius

 

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