Brought to you by Woolworths.
Have you ever tried a burger with a brioche bun? OMG. It was in America that I first tried it, and my world was changed. I’m the biggest bread fan in the world. I love it as much as I love my own children, so it was with much enthusiasm that I discovered the world of brioche. The bread is super buttery and delicious and it makes for a delicate, scrumptious, perfect little morsel of bread.
You can imagine my enthusiasm when I spotted the Brioche Hot Cross Buns on my weekly shop at Woolies. I practically ran for them. RAN. In the supermarket. And gently placed them in my trolley. It’s such a genius idea, and the result is nothing short of a taste-bud sensation.
I have been thinking how I could elevate them even further by putting them into a recipe, and by gosh, I think I’ve done it. Brioche Hot Cross Bun and Butter Pudding, just like a bread and butter pudding but even more amazing. It’s really easy to whip up, smells delicious as it cooks, and tastes amazing. I think you’re really going to love it.
Brioche Hot Cross Bun Pudding Recipe
Ingredients
1 teaspoon vanilla extract
600ml pouring cream
600ml thickened cream, plus extra to serve
Zest of 1 orange
3/4 cup caster sugar
4 eggs
Icing sugar, to dust
Ice cream, to serve
Method
1. Cut the hot cross buns {this is so the yummy custard gets equal access to the middle of the buns} and place them into a large baking dish.
2. In a large sauce, pour the two creams, the vanilla and the orange zest. Heat over low, until simmering. Remove from the heat.
3. In a large bowl, place the eggs and sugar and beat with a whisk until combined. Slowly add the warm cream mixture, whisking as you combine. Pour the mixture over the buns, and let sit to soak up the custard {you can do this for a few hours, or as little as half an hour}.
4. Once you’ve soaked for a while, preheat your oven to 170ºC. Place your baking dish into a large roasting pan, and fill it boiling water, half way up the sides of the outside of your baking dish. Place into the oven and cook for 1 hour, or until the custard is set. Serve with cream, ice cream and a sprinkle of icing sugar.
