Hot Cross Bun Bread Pudding with Brandied Apricot Sauce

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

Tags: Intermediate, One Hour +, Desserts, Rice & Grains, Fruit, Baking, Easter, President's Choice Blue Menu, Vegetarian, Low Fat
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 60  minutes
Total: 80  minutes

Additional Information

Ingredients

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
1/2 cup (125 mL) PC Blue Menu Twice The Fruit Spread - Apricot
1/2 cup (125 mL) PC 100% Pure Maple Syrup
1 tbsp (15 mL) brandy

Instructions

  1. Preheat oven to 350° F (180° C).
  2. Spray 8-inch (2 L) square baking dish with PC 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 1/2 cup (125 mL) apricot spread, 1/2 cup (125 mL) maple syrup and brandy. 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 550 Cal
Fat 15 g
Sodium 420 mg
Carbohydrate 88 g
Fibre 3 g
Protein 14 g