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Ingredients

4 Coles Bakery Hot Cross Buns, split
40g butter, softened
1/4 cup (85g) orange marmalade
1 cup (150g) fresh blueberries or frozen blueberries
6 Coles Brand Australian Free Range Eggs, lightly whisked
1 cup (250ml) milk
1/2 cup (125ml) thickened cream
1/2 cup (110g) caster sugar
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice

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 with marmalade. Arrange in the prepared pan, alternating the bases, marmalade-side up, with the tops, cross-side up. Sprinkle with the blueberries.
Step 3 Whisk the egg, milk, cream, sugar, lemon rind and lemon juice in a large bowl. 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 roasting pan to come halfway up the sides of the dish. Bake for 30-35 mins or until the custard is just set. Set aside for 5 mins to cool slightly before serving. Serve warm or at room temperature.

Lemon blueberry hot cross bread and butter pudding

How to make Lemon blueberry hot cross bread and butter pudding

Ingredients

Method