This Blackberry and Earl Grey Hot Cross Bun Pudding is like a baked French toast. It's so perfect for Easter breakfast or dessert!
Course
Breakfast, Dessert
Keyword
Bread & Yeast, Breakfast, Dessert, Easter
Prep Time1hour10minutes
Cook Time50minutes
Total Time2hours
Servings6
Ingredients
1/2cupmilk
1/2cupcream
2-3teaspoonsFrench Earl Grey tea leaves
6hot cross buns
blackberry jamabout half a jar
3eggs
1-2teaspoonsvanilla bean paste
2tablespoonsmaple syrup
20gramsmelted butter
125-150gfresh blackberries(1 punnet)
Icing sugar,to serve
Pouring cream,to serve
Instructions
Combine the milk and cream in a small saucepan with the French Earl Grey tea leaves. Stir and heat until just boiling. Cover with a lid and leave to infuse for at least 20-30 minutes. If you want a stronger flavour, add an extra teaspoon of tea leaves and/or allow to infuse for longer.
Slice each hot cross bun in half and spread generously with blackberry jam. Arrange in a baking dish.
Strain the cream through a tea strainer into a litre jug and discard the tea leaves. Add the vanilla bean paste, eggs, maple syrup and melted butter and whisk until well combined. Pour the mixture over the hot cross buns and allow to sit in the fridge for at least 30 minutes, or overnight.
Preheat the oven to 180°C (375°F). Add half the blackberries to the top and bake for 40 minutes, checking on it half way. If the top is browning too fast, cover loosely with foil and return the oven.
Serve warm with the remaining fresh blackberries, a dusting of icing sugar and a drizzle of pouring cream.