Before I came to Australia, hot cross buns were a completely foreign idea to me. Most of the bread I had growing up was savoury, so needless to say when I got exposed to fruit breads, I became obsessed because now it felt like there should be sultanas in EVERYTHING. So I decided to combine my love for bread pudding – it runs in my family, I swear! – and newfound appreciation for the hot cross bun, into a next level dessert to warm you up this winter.
And of course, what’s dessert without a little secret ingredient?
Enter the Nutella Hot Cross Bun Bread Pudding, for all of your wintry hazelnut chocolate pudding needs.
- 6 hot cross buns
- 180ml cream (3/4 cup)
- 500ml milk (2 cups)
- 4 large eggs
- 150g white sugar (caster preferred)
- 1 tsp vanilla extract
- 80g Nutella
- 5g of peeled hazelnuts, roughly chopped (optional)
- Heat your oven to 170C.
- Cut the buns in half horizontally and spread both sides generously with Nutella. Go on, you can't have too much Nutella in your life.
- Place into a pan that will fit the buns in snugly.
- Mix the rest of the ingredients in a bowl, till the sugar is completely dissolved. For extra smoothness, strain the custard mixture through a fine sieve.
- Pour slowly over the buns. The pan might seem quite full, but it's just because the buns haven't absorbed the custard yet.
- Leave to soak for 20 minutes or so, pressing on the buns gently to encourage said soaking.
- Place the pan into a larger roasting pan, and fill the larger pan halfway up with hot water from a kettle.
- Scatter over hazelnuts, if using.
- Bake for about 50 minutes, turning halfway through, until the pudding is very lightly browned on the top and it still is slightly wobbly.
- Remove from the water and leave for 10 minutes to rest before serving.
What’s your favourite way to turn a seasonal favourite into a classic dessert? I’d love to hear your creative ideas in the comments below!