Nutella Hot Cross Bun Bread Pudding
Tammi Kwok
Bread Pudding has always been a favourite in my family - after all, how can you go past custard and soggy bread? Because I just happened to have one too many Hot Cross Buns, I thought it might be a good idea to create a Hot Cross Bun Bread Pudding, souped up with Nutella, of course.
Prep Time 25 minutes mins
Cook Time 50 minutes mins
- 6 hot cross buns
- 180 ml cream 3/4 cup
- 500 ml milk 2 cups
- 4 large eggs
- 150 g white sugar caster preferred
- 1 tsp vanilla extract
- 80 g Nutella
- 5 g 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.