Hot Cross Buns Bread and Butter Pudding
Hot Cross Buns Bread and Butter Pudding can be made dairy free, gluten free or even Keto if you have some leftover LCHF Hot X Buns!
- 6 Hot Cross Buns
- jam of choice
- 200 g cream
- 50 g milk of choice
- 20 g coconut sugar or sugar of choice
- 4 eggs
- 1 pinch ground cinnamon
Preheat oven to 180C degrees, fan-forced. Butter a baking dish.
Slice buns into bread slice thickness. Butter the slices on one side, jam on the other.
Arrange slices on baking dish.
Add cream, milk, sugar and eggs into mixer bowl. Blend for 30 sec/speed 4/MC on. Pour over the hot x buns and allow it to soak in for 5 min. Sprinkle with cinnamon. Loosely cover with foil.
Bake in the oven for 20-30 min, or until golden brown and set.
Dairy free: Use coconut milk and dairy free spread
Keto/LCHF: Use LCHF Hot X Buns, omit the jam and use xylitol to taste.
Gluten Free: Use Gluten Free Hot Cross Buns