Bad Bunny Hot Cross Bun Bread + Butter Pudding

In New Zealand during lockdown, May 2020, these Hot Cross Bun Bread & Butter Puddings stormed  social media and they simply can’t be ignored as a fabulous way to use up leftover hot cross buns.  I’m often guilty of buying too many but when the leftovers can create something delicious like this, it’s not a bad problem to have!

Handy tip: If you really don’t want to make custard you can use shop bought. If something is quick and easy you are less likely to throw out those extra buns you should not have bought in the first place!

---

Bad Bunny Hot Cross Bun Bread + Butter Pudding

You Will Need:
Clean hands

Chopping board + serrated knife

Medium-sized baking dish, greased with butter

Bowl

Whisk

Serves 4-5

Ingredients:

4 hot cross buns, cutting tops
from bottoms

50g butter, softened

1⁄2 cup chocolate chips/leftover
chocolate Easter Eggs (yeah right!)

4 eggs

2 egg yolks (save your whites)

60g caster sugar

250ml milk

350ml cream

icing sugar for dusting

Method:

Preheat the oven to bake 180°C

Roughly coat the hot cross buns with the softened butter, I use my fingers to smear it over.

Place the bottom half of the hot cross buns in the dish, squishing them in, snug is best.

Scatter most of the chocolate over them, then put the tops on with the rest of the chocolate scattered over the top.

Whisk the eggs, yolks and caster sugar together, then add the milk and cream, mix, then pour over the buns. Wait for about 10 minutes for it to settle.

Pop in oven for 20 minutes, or until tops are browned.

Take out, cover with foil (recycled if possible) and put back in oven for another 20 minutes: you are making a custard as such, and it should be set.

Remove from oven and dust with icing sugar.

This is a rich dish, although a little pouring cream wouldn’t go amiss.