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Hot cross bun puddings with apples
Hot cross bun puddings with apples
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Decadent hot cross bun bread pudding with baked apples and drizzled with irresistible toffee sauce.
Ingredients:
  • 6 Brioche Hot Cross Buns*, cut horizontally into 4 slices
  • 2 Gala apples, peeled, cored, sliced crossways into 5mm-thick rings
  • 500ml thickened cream
  • 250ml milk
  • 4 large Free Range Eggs
  • 150g caster sugar
  • 6.60 gm pure vanilla extract
  • Caster sugar, extra, to sprinkle
  • Toffee sauce (recipe follows), to serve (optional)
Instructions:
  • Preheat your oven to 175°C (155°C fan-forced). Place the bun slices on 2 baking trays and bake for 8-10 minutes, flipping halfway, until they are dry but not browned. Divide the bun bases into six 11cm-wide, 4.5cm-high, 1 1/4-cup (310ml) capacity ramekins. Layer each ramekin with an apple slice, another bun slice, additional apple slices, and top it off with a bun slice, cross-side up.
  • Whisk together cream, milk, eggs, 2/3 cup (150g) caster sugar, and vanilla in a large bowl. Divide the mixture evenly among ramekins, pouring 2/3 cup (160ml) into each. Chill in the fridge for 1 hour, gently pressing bread and apples into the mixture until bread is saturated.
  • Brush the remaining creamy mixture over the tops of the buns, sprinkle with extra caster sugar, and bake for 25 minutes or until golden and puffed around the edges. Allow to cool for 10 minutes (the custard will thicken as it cools).
  • Top the warm puddings with a drizzle of toffee sauce for an indulgent finish.

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