Hot Cross Bun Bread and Butter Pudding

Hot Cross Bun Bread and Butter Pudding

Stop throwing out stale bread and instead turn it into this plant-based Hot Cross Bun Bread and Butter Pudding, the perfect Easter project. I used Pana Organic Limited Edition Hot Cross Bun Chocolate, but it would also be delicious with one of their permanent chocolate bars like Tasmanian Sea Salt Mylk Chocolate or Salted Caramel. You just layer torn bread and sultanas with a rich, fragrant custard and chunks of chocolate, bake it until golden, and suddenly your leftover pantry bread feels like a festive treat. You can easily make it with gluten-free bread and it is best served warm with a scoop of ice cream, a dollop of coconut yoghurt, or an extra drizzle of chocolate. Cosy, a little healthier than its traditional counterpart, and way too easy to resist.

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Serves: 6

Ingredients:

Bread and Butter Pudding:

• 6 cups sourdough bread, torn into chunks (gluten-free bread for gluten-free option)
• 1/3 cup sultanas
• 120g Pana Organic Hot Cross Bun Chocolate, chopped
• 2 and 1/2 cups oat or soy milk
• 3 tbsp cornstarch
• 1/4 cup maple syrup
• 1 tsp organic vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• pinch of salt
• 1 tbsp extra virgin olive oil (optional, for extra richness)

To Serve:

• choice of ice cream, coconut yoghurt or melted Hot Cross Bun Chocolate

Preparations:

1. Preheat oven to 180°C (350°F) and lightly grease a baking dish.


2. Place torn bread and sultanas in the dish, distributing evenly.


3. Scatter chopped chocolate throughout the bread mixture.


4. In a saucepan, whisk together cornstarch, salt, cinnamon, and nutmeg.


5. Add a splash of oat milk to form a smooth paste, then whisk in the remaining milk and maple syrup.


6. Heat over medium, whisking constantly for 5 to 7 minutes, or until thickened and glossy.


7. Remove from heat and stir in vanilla extract and olive oil if using.


8. Pour the warm custard evenly over the bread mixture, pressing down gently so the bread absorbs the liquid. Allow to sit for 10 minutes to soak fully.


9. Bake for 30 to 35 minutes, until set at the edges and slightly soft in the centre.


10. Allow to rest for 5 minutes. Serve warm with a dollop of coconut yoghurt, a scoop of vanilla ice cream or a light drizzle of melted chocolate.

Watch the video: https://www.youtube.com/embed/0v7Y3Kg20o8

Source URL: https://chloeevegan.com/recipe/hot-cross-bun-bread-and-butter-pudding/

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