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Easy Chocolate Brioche Hot Cross Bun Pudding
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4 from 2 votes

Chocolate Brioche Hot Cross Bun Pudding

This Chocolate Brioche Hot Cross Bun Pudding is a perfect easy Easter Dessert and the chocoholics will love it! Both regular and Thermomix instructions included.
Prep Time30 mins
Cook Time45 mins
Resting Time30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: Modern
Keyword: Easter Recipes, Hot Cross Buns, Puddings
Servings: 6 people
Calories:

Ingredients

  • 9 Woolworths Indulgent Cadbury Chocolate Brioche Hot Cross Buns
  • 50 grams butter softened
  • 600 mL pouring cream
  • 600 mL thickened cream
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 4 eggs
  • ¾ cup caster sugar
  • 1 cup chocolate chips

Instructions

  • Cut your Woolworths Indulgent Chocolate Chip Brioche Hot Cross Buns in half and lightly butter.
  • Place bases of the buns into a 20 x 20cm square oven-proof dish.
  • Sprinkle ½ a cup of chocolate chips over the top before placing tops back onto the buns.
  • In a medium saucepan, add pouring cream, thickened cream, vanilla extract and cinnamon, and cook over a low heat until the mixture is just starting to simmer.
  • In the meantime, place eggs and caster sugar into a bowl and whisk until they have just combined. Set aside until needed.
  • Carefully place the saucepan onto your workspace and slowly add egg mixture whilst whisking to combine.
  • Pour custard mixture carefully over the Hot Cross Buns and allow to stand for 30 minutes.
  • Preheat oven to 170 degrees Celsius and sprinkle the remaining chocolate chips over the Hot Cross Buns.
  • Place the Pudding into the oven to cook for 45 minutes before removing to serve.

Notes

  • You will need three packs of Woolworths Indulgent Cadbury Chocolate Brioche Hot Cross Buns for this recipe.
  • You can use a different shaped baking dish for this recipe, just make sure it has a minimum 2.2 litre capacity.
  • I find it easier to move the pudding in and out of the oven by placing the baking dish onto an oven tray.
You can also make this pudding up until the baking step several hours before it’s needed, - simply place it into your fridge and bring back to room temperature before baking.