RecipeTin Eats x Good Food: Hot cross bun pudding cake

Serve this hot cross bun bread and butter pudding cake with custard.
Serve this hot cross bun bread and butter pudding cake with custard. Photo: Nagi Maehashi
Difficulty
Easy
Dietary
Kid-friendly

It cuts like cake, is custardy like bread and butter pudding, and tastes like Easter. And best of all, you can assemble it the night before.

Ingredients

450g hot cross buns (about 6), cut into 2.5cm cubes

6 eggs

250ml (1 cup) thickened cream

½ cup white sugar

1 tsp cinnamon powder

1 tsp vanilla extract

1 cup sultanas

30g unsalted butter, melted

To serve

icing sugar, for dusting

pouring custard

Method

1. Preheat oven to 160C fan-forced (180C conventional). Generously grease a 20cm springform cake tin with butter.

2. Spread bun pieces over 2 baking trays and bake for 15 minutes, tossing and switching trays halfway through. Remove and let cool for 15 minutes on the tray.

3. Whisk eggs, cream, sugar, cinnamon and vanilla together in a large bowl. Add buns, toss to coat then set aside for 30 minutes to absorb the egg mixture. Stir in sultanas. (For the overnight version, refrigerate at this stage.)

4. Pour mixture into prepared cake tin. Drizzle over melted butter, cover with foil and bake for 45 minutes. Remove foil and bake for a further 20 minutes.

5. Remove from oven and allow to stand for 10 minutes then run a knife around the edge of the pan before removing the tin. Cut into (generous!) wedges and serve warm, dusted with icing sugar, with custard for serving.

This recipe features in Nagi's four days of Easter feasting menu