Our Easter take on the classic Bread and Butter pudding. Made with our limited edition of Hot Cross Buns, fresh blueberries, and cacao nibs - yum!
Prep time: 15-20 mins
Cooking time: 30-40 mins
40g butter, room temperature plus extra for greasing
6 hot cross buns, sliced in half
70g OOB blueberries
20g Roar Organic Cacao Nibs
275ml Little Island Chocolate Coconut Milk
50g caster sugar
½ lemon, zested
6 eggs, beaten
freshly grated nutmeg
Pre-heat the oven to 180°C.
Grease a 1.2 litre oblong or oval enamel baking dish with butter.
Butter the hot cross bun halves.
Arrange one layer of buttered hot cross buns over the base of the baking dish.
Sprinkle with half the blueberries and cacao nibs.
Cover with another layer of the hot cross buns and the remaining fruit and cacao nibs.
In a large jug add the milk, cream, caster sugar, and lemon zest and whisk to combine.
Add the eggs to the milk mixture and whisk to combine again.
Pour the milk mixture over the hot cross bun slices.
Press down the hot cross bun slices gently to help absorb the egg mixture, leave to soak for 10 mins.
Sprinkle over some freshly grated nutmeg.
Bake in the Pre-heated oven for 30-35 mins or until set.
Serve in bowls dusted with icing sugar and a scoop of coconut yoghurt.