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This vegan hot cross bun bread pudding, filled with tangy orange marmalade and chocolate chips, is an impressive but deceptively easy delicious Easter dessert! Recipe on thecookandhim.com | #vegancustard #breadandbutterpudding #easterdessert #hotcrossbuns #vegan #easterrecipes #vegandessert

Hot Cross Bun Bread Pudding

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Quantity: 6-8 portions

Ingredients

6 hot cross buns
1 stick (100g) softened vegan butter + a little extra for buttering dish
1/2 cup (120g) orange marmalade
3 cups (800ml) plant milk
3 tablespoons cornflour
1/2 cup (105g) caster sugar
1 teaspoon vanilla extract
1 teaspoon nutmeg
grated zest of one orange
1/4 cup (50g) vegan chocolate chips

Equipment:
25cm (10 inch) square baking dish

Instructions

  1. Butter your baking dish with a little softened butter or margarine
  2. Split the hot cross buns in half and generously butter each half then spread with the marmalade
  3. Lay the bun halves into your baking dish, overlapping each one
  4. Put the cornflour into a small bowl then stir in enough of the measured milk to make a thin paste
  5. Put the remainder of the milk into a saucepan with the sugar, vanilla and nutmeg and bring to just boiling
  6. Whisk in the cornflour mixture and continue to whisk until the custard has thickened
  7. Take off the heat and whisk in the orange zest then pour all over the hot cross buns. Sprinkle over the chocolate chips then leave the buns to soak up the custard for about 30 minutes
  8. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  9. Bake the pudding for 30 minutes or until the custard is just set and golden. Serve immediately

Notes

  • Chill any leftovers and store in the fridge. Reheat in the oven or microwave

Recipe by The Cook & Him at https://thecookandhim.com/recipes/hot-cross-bun-bread-pudding/