Raspberry and chocolate hot cross bun pudding

Combine fluffy hot cross buns, creamy white chocolate and sweet raspberries to make the best-ever Easter dessert.

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 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 is from taste.com.au – view recipe here

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