Lemon-blueberry hot cross bread and butter pudding

Lemon-blueberry hot cross bread and butter pudding

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Put an Easter spin on the classic bread and butter pudding with this speedy recipe.

The ingredient of Lemon-blueberry hot cross bread and butter pudding

  1. 4 Coles Bakery Hot Cross Buns, split
  2. 40g butter, softened
  3. 1/4 cup (85g) orange marmalade
  4. 1 cup (150g) fresh blueberries or frozen blueberries
  5. 6 Coles Brand Australian Free Range Eggs, lightly whisked
  6. 1 cup (250ml) milk
  7. 1/2 cup (125ml) thickened cream
  8. 1/2 cup (110g) caster sugar
  9. 2 teaspoons lemon rind, finely grated
  10. 2 tablespoons lemon juice

The instruction how to make Lemon-blueberry hot cross bread and butter pudding

  1. Preheat oven to 160C. Lightly grease an 8-cup (2L) ovenproof dish.
  2. Spread the cut side of each bun half evenly with butter, then with marmalade. Arrange in the prepared pan, alternating the bases, marmalade-side up, with the tops, cross-side up. Sprinkle with the blueberries.
  3. Whisk the egg, milk, cream, sugar, lemon rind and lemon juice in a large bowl. Strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.
  4. Place the dish in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the dish. Bake for 30-35 mins or until the custard is just set. Set aside for 5 mins to cool slightly before serving. Serve warm or at room temperature.

Nutritions of Lemon-blueberry hot cross bread and butter pudding

calories: 446.93 calories
calories: 21 grams fat
calories: 10 grams saturated fat
calories: 55 grams carbohydrates
calories: 42 grams sugar
calories:
calories: 11 grams protein
calories:
calories: 215 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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