Raspberry and chocolate hot cross bun pudding

Ingredients

  • 5 Coles Bakery Chocolate Hot Cross Buns, day-old, split (see notes)
  • 40g butter, softened
  • 1/4 cup (85g) raspberry jam
  • 1 cup (125g) fresh raspberries or frozen raspberries
  • 100g white chocolate, coarsely chopped
  • 6 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) milk
  • 1/2 cup (125ml) thickened cream
  • 1/3 cup (75g) caster sugar

Method

Step 1
Preheat oven to 160C. Lightly grease an 8-cup (2L) ovenproof dish.

Step 2
Spread the cut side of each bun half evenly with butter, then spread with jam. Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.

Step 3
Whisk the egg, milk, cream and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.

Step 4
Place the dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish. Bake for 35-40 mins or until custard is just set. Set aside for 5 mins to cool slightly before serving.

Recipe sourced from taste.com.au