Apple & Cinnamon Easter Bun Bread & Butter Pudding
Give the classic bread and butter pudding an Easter makeover with apple and cinnamon buns layered with stewed and fresh Pink Lady apple, then smothered in a warm spiced orange custard and baked until golden and crisp on top. A comforting, crowd-pleasing dessert that comes together in under an hour.
20 minutesPrep Time
25 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings50g of Butter, melted (For the Pudding)
2 Packs of Hot Cross Buns (For the Pudding)
2 Pink Lady Apples (For the Pudding)
1 Tablespoons of Raw or Demerara Sugar (For the Pudding)
200ml of Milk
100ml of Thickened Cream
1 ½ Tablespoon of Cornflour
50g of Caster Sugar
1 Teaspoon of Cinnamon
Zest of 1 Orange
1 Teaspoon of Vanilla Extract
Directions
- Preheat the oven to 180°C and grease a shallow round cast iron pot or baking dish.
- Dice 1½ apples into small cubes and place in a microwave-safe bowl with 15ml of water and 15g of butter. Cover with plastic wrap and microwave for 2 minutes until just softened. Thinly slice the remaining ½ apple and set aside.
- Slice the Easter buns in half. Brush the cut sides with the remaining 35g of melted butter.
- Arrange the bottom halves of the buns in the prepared baking dish. Top with half of the stewed diced apple, then place the bun tops over the apple. Scatter the remaining diced apple over the buns and arrange the thinly sliced apple pieces around them.
- To make the custard, combine the milk, cream, cornflour, caster sugar, cinnamon, orange zest, and vanilla extract in a saucepan. Whisk over medium heat for about 5 minutes until thickened.
- Pour the warm custard evenly over the buns, then sprinkle with raw or demerara sugar.
- Bake for 20–25 minutes, or until golden and slightly crisp on top. Allow to rest for 5 minutes before serving.