Bread and Butter pudding is a pretty outdated recipe, but this version gives an Easter twist to your good ol’ nana’s favourite!
Great for using up all of the leftover stale Hot Cross Buns from Easter, or even worth making with a fresh batch just in time for the festivities, this recipe uses chocolate hot cross buns and super sweet Cadbury Creme Eggs, this rich and indulgent bad boy is definitely worth the EGGcercise you’ll have to do post-feasting!
There will be no hot, cross bunnies at your FEASTer once you add this to the menu!*
I added less sugar than usual to the custard recipe as the Creme Eggs are already quite sweet. The bitterness of the cocoa also offsets the sugar content, so it doesn’t actually turn out too sugary at all. If you’re still concerned for your health, reduce the amount of Creme Eggs or brown sugar in the recipe.
I served mine warm with melted chocolate and a scoop of Salted Caramel Ice Cream because there clearly wasn’t enough indulgence in the pudding already.
Chocolate Hot Cross Bun x Creme Egg Bread & Butter Pudding
6 Chocolate Hot Cross Buns, sliced into thirds lengthways
3 Creme Eggs, chopped roughly
2 tablespoons good quality unsalted Butter
375mL evaporated milk
3 tablespoons brown sugar
1 tablespoon cocoa
1 teaspoon vanilla extract
Melted Chocolate and Ice Cream, to serve
Butter between slices of Hot Cross Buns and pack tightly into a square cake or brownie tin. Tuck Creme Eggs randomly between the slices of bread.
In a separate bowl, whisk evaporated milk, eggs, vanilla, sugar and cocoa until well combined.
Pour milk mixture over the bread until just covered, and let it soak for 25-30 mins. Place the dish in a large baking pan filled with enough boiling water to come halfway up the side of the dish. Bake for 30-35 mins until custard is just set.
Serve warm, drizzled with melted chocolate and ice cream.
* I guess you don’t have to invite your dad to easter anymore seeing have all the bad puns covered!