tsbu bread-butter-pudding 530w exposure We know you love old favourites done sugar free so we couldn’t resist testing out bread & butter pudding with leftover hot cross buns!

You can also make this recipe using leftover bread or our brioche. Such a classic with delicious results.

Serves: 8
Oven temp: 180°C (160°C fan forced)
Cook time: approximately 60 minutes
Pan: 2 litre pudding or baking dish

Ingredients

6 Hot Cross buns cut in half (or approx. 8 to 10 slices of bread)
5 eggs
1 litre milk
¼ cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 teaspoon vanilla essence
1 apple (optional)
Butter for spreading on hot cross buns (or bread)
Nutmeg for sprinkling on top

To Do

Preheat oven to 180°C (160°C fan forced) and lightly grease your pudding dish.
Cut the hot cross buns in half (or bread into triangles) and spread with butter.
Layer the hot cross buns/bread in your baking dish so they overlap.
Cut your apple into quarters, remove the core (leave the skin on) then thinly slice.
Insert the slices of apple between the layers of hot cross buns/bread.
Crack eggs into a large bowl, add vanilla and golden rice malt syrup. Using an electric mixer whisk the eggs whilst slowly adding the milk for 1 to 2 minutes until everything is well combined.
Pour mixture over hot cross buns/bread.
Generously sprinkle nutmeg on top.
Pop in the oven and cook for around 60 minutes or until custard has just set and pudding is golden brown.
Serve with vanilla ice cream, (find our recipe here).

Notes

Bread & butter pudding can be done many ways, here’s some other options:

Instead of apple slices add ½ a cup of frozen berries.
If you have any leftover Golden Rice Malt Syrup Jam then leave the apple slices out and spread the hot cross buns/bread with jam to add additional flavour.
Throw in a handful of diced walnuts, pecans or sliced almonds.
For an adult twist add 2 tablespoons of brandy to your egg and milk mix.