Hot Cross Bun Bread Pudding
Chai, Apple & Caramel Hot Cross Bun Bread Pudding with Salted Caramel Double Cream Yoghurt
For South Africans, hot cross buns are synonymous with Easter. But once the packet has been left open, they quickly get stale. When we have stale bread, we make bread pudding. So it is not a far stretch to turn stale hot cross buns into hot cross bun bread pudding. So I tried it, and let me tell you, this was a winner! In fact, I would even make this hot cross bun bread pudding if my hot cross buns weren’t stale yet. It will be delicious either way. Find the recipe below, and try it for yourself. If you were looking for a yummy dessert to end your Easter celebrations, this is it.
Ingredients to make Hot Cross Bun Bread Pudding
2 Packets Hot Cross Buns
4 Cups of milk
8 tablespoons chai
2 teaspoons vanilla essence
6 Large free range eggs
100g baking slivered almonds
2 Cups PnP double cream salted caramel yoghurt
2 dragon fruit (quartered)
How to make the Hot Cross Bun Bread Pudding
Note: scroll down to see a step-by-step photo library of how to make this recipe.
Scramble the eggs and place aside
Mix the Chai and milk together, followed by the egg mixture. Mix well. Add vanilla essence too.
Cut the hot cross buns along the lines into 4 small squares.
Add the hot cross buns to the milk, egg and chai mixture and let it soak for 25 minutes.
Preheat the oven to 180 degrees. Top the pudding with the almond slivers and then bake for 60 minutes. The bread pudding should still wobble a little.
For plating, you can play around with different options. For the image shown, I placed 2-3 heaped tablespoons onto the plate and swirled in a circle, add a generous portion of bread pudding onto the yoghurt. A quarter of dragon fruit on the side adds some colour and pairs well with the dessert.
Enjoy! To watch how I made this dish, scroll down to watch the reel I posted on Instagram.
Please tag me on Instagram if you make any of my recipes, I love to see it!
If you don’t have as much time, you can also make hot cross bun s’mores!
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Step-by-step photo library
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (7), Olivia (5) and Harvey (3).
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