Hot Cross Bun Bread Pudding with Brandied Apricot Sauce

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Our PC Hot Cross Buns Extra-Raisins pack a lot of flavour - a great shortcut to a delicious bread pudding.

Tags: Intermediate, One Hour +, Desserts, Fruit, Baking, Low Fat, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 60  minutes
Total: 80  minutes

Additional Information


1 pkg (565 g) PC Hot Cross Buns Extra-Raisins
1/2 cup (125 mL) PC Blue Menu Twice The Fruit Spread - Apricot
3 eggs
2 cups (500 mL) 10% cream
1/4 cup (50 mL) PC 100% Pure Maple Syrup
1 can (400 g) PC Devon Custard
1/4 cup (50 mL) PC Blue Menu Twice The Fruit Spread - Apricot


1. Preheat oven to 350 F (180 C).
2. Spray 8-inch (2 L) square baking dish with PCBM Butter Flavour Canola Oil Cooking Spray.
3. Slice hot cross buns in half horizontally. Spread 1/2 cup (125 mL) apricot spread over bottoms of buns; cover with tops of buns. Cut buns in quarters. Layer in prepared baking dish.
4. In bowl, whisk together eggs, cream and 1/4 cup (50 mL) maple syrup. Pour over buns. With wooden spoon, press down on buns to make sure the entire top layer gets soaked in cream mixture.
5. Bake in centre of oven for 50 to 60 minutes. Serve warm or at room temperature.
6. In bowl, whisk together Devon custard and 1/4 cup (50 mL) apricot spread. Serve as is, or warm in saucepan over medium heat for 3 to 5 minutes, stirring frequently. Serve spooned over bread pudding.

Chef's Tips

Pudding and sauce can be made night before serving. Cover and refrigerate. Return pudding to room temperature before serving, or reheat in 325°F (160°C) oven for 20 minutes.

Nutritional Information

Per 1/6th pudding with 2 tbsp (25 mL) sauce serving
Calories 480 Cal
Fat 15 g
Sodium 360 mg
Carbohydrate 71 g
Fibre 3 g
Protein 14 g