This is the Easter dessert that turns a bag of hot cross buns into something the whole table remembers. You sandwich the buns with our chef-made, all-natural Vanilla Bean Salted Caramel, soak them in a simple vanilla custard and bake until just set and golden. About an hour later you are spooning out warm, caramel soaked pudding with vanilla ice cream melting into it, and nobody needs to know how easy it was.
Ingredients
6 hot cross buns
6 large eggs
2 cups (500ml) milk
300ml cream
30g caster sugar
1 jar Boutique Sauces Vanilla Bean Salted Caramel
Vanilla bean ice cream, to serve
Directions
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1
Heat your oven to 160C and line a baking tray with baking paper, big enough to hold the six buns.
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2
Break apart the hot cross buns and cut each one in half.
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3
Sit the bun halves in the lined tray. Add a big teaspoon of Vanilla Bean Salted Caramel between each bun, like a little sandwich.
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4
Whisk the eggs, milk, cream and sugar together in a bowl, then pour the custard over the buns. Let them soak for 20 minutes so every bun drinks it in.
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5
Cover with foil and bake for 40 to 50 minutes, until the custard is just set and no longer runny in the centre.
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6
Take it out of the oven and pour the rest of the Vanilla Bean Salted Caramel over the top. Warming the caramel in the microwave for a few seconds gives you an easy pouring consistency.
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7
Serve warm, with a scoop of vanilla bean ice cream melting over the top.
Recipe Notes
Made with just six hot cross buns, this is the easiest way to turn the Easter long weekend into a proper dessert. You can assemble it and let it soak while the roast rests, then bake it off after dinner. All you need alongside is a scoop of ice cream and the last of the Vanilla Bean Salted Caramel poured over.
Make this recipe
Vanilla Salted Caramel Sauce