DEEP Almond Butter Caramel Hot Cross Bun Pudding

Written By Alyssa Dominique

  • 3 tbsp DEEP Almond Butter Caramel, lightly warmed

  • 4 hot cross buns (ideally stale or cut and left to dry out overnight)

  • 2 cups milk

  • 1/2 tsp sweet cinnamon

  • 3 eggs

  • 3 tbsp sugar

  • 1/2 tsp Madagascan vanilla extract

Brush a baking dish with butter. Set aside.

Add milk, eggs, sugar, cinnamon and vanilla into a large bowl, and whisk until the sugar dissolves. Place the hot cross bun pieces into the baking dish and pour over the custard mixture. Don’t overfill - pour over just enough to soak the bun pieces. Press down, then spread on the warmed caramel

Bake at 170ºC or 150º fan for 1 hour. .A toothpick or skewer inserted into the pudding will come out clean once it’s cooked. Remove from the oven and serve immediately.

Optional: Make a milky custard with the leftover mixture by whisking continuously on low heat until thickened.

Alyssa Dominique
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