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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

Ingredients

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

Method

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.

 

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2019-04-10 10:02
 
 
 
 
 
 
 
 
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