Find your recipes and restaurants here

White chocolate and hot cross bun bread and butter pudding

white chocolate and hot cross bun bread and butter

Ingredients 8
Servings 12
Time 20 mins


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


45 mins

Slice and generously butter 12 fresh hot cross buns.

Cut them through lengthways and arrange in a buttered baking tray.

Combine and heat 500 ml of cream and 250 ml of milk together.

Add 1 tablespoon of vanilla extract or two scraped vanilla pods, if available.

As soon as the liquid is warm add 300 g of white chocolate and stir until everything has melted together.

Be careful not to cook.

Whisk together 5 egg yolks and 2 whole eggs with 150 g of castor sugar and slowly pour over the warm cream mixture until all is blended.

Pour mixture over hot cross buns and let it soak for 15 min.

Bake for 30 to 45 mins at 180 degrees Celsius or until set.

Serve hot.

Recipe reprinted with permission of Chef Mynhardt Joubert.



Easter milkshakes

2019-04-10 10:02
There are new stories on the homepage. Click here to see them.