Ok, so I thought it would be a great idea to make a bread & butter pudding with hot cross buns. But then I saw some fruitless hot cross buns and thought it would be fun to add another flavour since these were quite plain. So why not add my favourite flavours. Apple pie. And this super interesting and very delicious dessert was born. My Apple Pie Hot Cross Bun Bread & Butter Pudding. What a mouthful.
The title might be complicated, but the dish is actually quite simple. Especially since I used shop bought hot cross buns and apple sauce. Granny Smiths are my favourite variety of apple, so I used a Granny Smith apple sauce and some fresh chopped up granny smiths in this dish. I had a mixture of walnuts and pecan nuts at hand from a previous recipe. And since both these nuts work well with apple, I used a combination.
For this Apple Pie Hot Cross Bun Bread & Butter Pudding, you simply slice open the buns and place in a buttered oven dish, spread with some of the apple sauce, add the apples mixed with cinnamon and dark brown sugar, place the lids on and pour over the very quick and simple apple custard. Bake and serve warm with some vanilla ice cream.
I made quite a large version of this dish, but feel free to select the ½ icon above the ingredients list in the recipe if only making for a few people or only using one 6 pack of buns.
Remember to check out some of my other fun Easter recipes for more inspo. There are loads to choose from. From simple treats, to baked goods and breads, to easy brunch ideas.
Apple Pie Hot Cross Bun Bread & Butter Pudding
- 1 – 2 Large apples Preferably Granny Smith*
- 2 – 3 Tbsp Dark Muscovado Sugar
- 2 tsp Ground Cinnamon
- 10 Hot Cross Buns Preferably fruitless*
- 225 grams Apple Sauce (1 x jar, divided ⅓ & ⅔) Preferably Granny Smith*
- ½ Cup Finely chopped walnuts or pecan nuts (approx. 100g)
- 4 Large Egg Yolks
- 500 ml Fresh Cream
- 30 grams Castor Sugar
- Preheat the oven to 180°C and butter a large baking dish
- Place the dark muscovado sugar and cinnamon in a medium bow. Peel, core and chop the apples into dice size pieces and toss through the sugar and cinnamon mixture. Finely chop the nuts or blitz them in a food processor
- Slice the hot cross buns in half and set aside the tops. Pack the bottoms into the baking dish, then spread the ⅓ of the jar of apple sauce over the bottoms of the buns
- Next add the chopped apple, sugar and cinnamon mixture
- Sprinkle the nuts over evenly, reserving a little to sprinkle on top or when serving if you wish
- Place the hot cross bun lids on top and set aside while you make the custard
- Place the cream in a small saucepan and heat on medium until very hot but just before boiling (tiny bubbles will form around the edge)
- While the cream is heating, separate the eggs (you will not need the whites for this recipe). Place the yolks and castor sugar into a bowl or large jug and whisk to combine
- When the cream is hot, pour it gently into the eggs, whisking constantly to prevent the eggs from scrambling
- When mixed well, add the remainder of the apple sauce to the custard and mix until well combined
- Pour the custard evenly over the hot cross buns and bake for around 30 – 35 minutes (check after 30 minutes as ovens vary). It is done when the custard is no longer liquid. (If making ½ the recipe, start checking at 20 minutes)
- Remove from the oven and let cool for a few minutes. Serve warm with your favourite vanilla ice cream and a sprinkle of left over nuts