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I have had a craving for bread and butter pudding however I am not an egg fan. Every time I’ve eaten it before, it has been wayyyy too eggy for my taste. I hope you enjoy my indulgent version of the recipe.
Ingredients:
- 4 egg yolks
- 400ml of thickened cream
- 200ml of milk (you can just use 600ml of cream instead of adding the milk)
- Dash of Vanilla
- 1 punnet of Raspberries
- Lindt chocolate spread or Nutella
- 6 Hot Cross Buns (we used apple and cinnamon)
- 1/2 cup of flaked Almonds
- 1/2 cup of Caster sugar
Method:
- Slice Hot Cross Buns in half and spread with your choice of chocolate spread.
- In a large bowl, whisk egg yolks and Caster sugar until creamy.
- Slowly whisk in cream, milk and Vanilla.
- Place your hot cross buns into a baking dish.
- Slowly pour over custard mix and allow to soak for 15 minutes.
- Add in raspberries and top with flaked almonds
- Bake for 30 minutes approx in an 180 degree oven. Check and cook for a further 10 minutes if needed.
- Serve with ice cream if desired.
- Happy cooking and stay safe! #foodiemummaren
