I realized Easter has passed and I should have made bread and butter pudding using hot cross buns around Easter period. Well, it's better late than never...
Woolworths was selling their last stocks of Hot Cross Buns last week and I remembered I read the recipe on Australian Good Food Magazine (April Issue) using the chocolate flavor. Since I'm coffee addict, I would give mocha flavour a try..
Mocha Bread and Butter Pudding
(Recipe adapted from Australian Good Food Magazine (April 2011 Issue)
6 Mocha Hot Cross Buns
30g Unsalted butter, Softened
Grated rind of Orange
120g Dark Chocolate, chopped
250 Pure Cream
110g Caster Sugar
1 teaspoon Vanilla Extract
Icing Sugar, to dust
1. Preheat oven to 160º. Split hot cross buns in half horizontally and butter each half. Place bases in baking dish, buttered sides up. Scatter with orange rind, then replace bun tops.
2. Heat Chocolate, milk and cream in a saucepan on medium, stirring, until chocolate melts. Remove pan from heat.
3. Whisk Eggs, Caster Sugar and Vanilla until combined. Stir in chocolate mixture, then pour over hot cross buns and stand for 10 minutes.
4. Bake for 35 minutes, until just set, then stand for 5 minutes. Dust pudding with icing sugar.