Chocolate Hot Cross Bun Bread and Butter Pudding Recipe
Chocolate Hot Cross Bun Bread and Butter Pudding Recipe - an Easter dessert that's incredibly easy to throw together. You'd never know it was gluten-free and Coeliac-friendly!
Servings 0 Serves 6-8
Ingredients
- 8 gluten free chocolate hot cross buns or any flavour you like
- 8-10 heaped tsp nutella
- 260 ml double cream
- 260 ml whole milk
- 2 large eggs 3 medium
- 50 g caster sugar
- 1 tsp vanilla extract
- 150 g chocolate chips milk, dark or white!
Instructions
- Preheat the oven to 160C fan / 180C and lightly butter a large oven proof dish.
- Cut in half the hot cross buns and spread a thick layer of Nutella inside each one, put the top back on.
- Place the hot cross buns into the oven proof dish.
- In a large bowl mix together the cream, milk, eggs, caster sugar and vanilla till fully combined.
- Pour the mixture over the hot cross buns and then sprinkle the chocolate chips on the buns and in the gaps.
- Let it soak for 30 minutes if you can but don’t worry if you’re impatient!
- Bake in the oven for 30-40 minutes or until the custard is more set, it can take a little longer sometimes I find. Enjoy!