Serve this dish with homemade ice cream or custard and flavour with a shot of brandy for extra decadence.
Prep time: 20 min
Baking time: 45 min
Oven: 180 degrees Celsius
Ingredients
-
12 Hot cross buns
-
500 ml Cream
-
250 ml Full cream milk
-
1 Tablespoon vanilla extract or 2 vanilla pods
-
300 g White chocolate
-
5 Egg yolks
-
2 Whole eggs
-
150 g Castor sugar
Method
-
Slice and generously butter 12 fresh hot cross buns. Cut them through lengthways and arrange in a buttered baking tray.
- Combine and heat 500 ml of cream and 250 ml of milk together.
-
Add 1 tablespoon of vanilla extract or two scraped vanilla pods, if available. As soon as the liquid is warm add 300 g of white chocolate and stir until everything has melted together.
- Be careful not to cook.
- Whisk together 5 egg yolks and 2 whole eggs with 150 g of castor sugar and slowly pour over the warm cream mixture until all is blended.
- Pour mixture over hot cross buns and let it soak for 15 min.
- Bake for 30 to 45 minutes at 180 degrees Celsius or until set.