Hot Cross Bun Bread & Butter Pudding
Apr
There's a certain magic in a simple bread and butter pudding – that comforting hug of warm custard and soft bread, often enjoyed with family and friends. It's a classic for a reason, a timeless treat that brings smiles to faces. As Easter rolls around, we're taking this beloved favourite and giving it a festive twist, swapping out the regular bread for those delightfully spiced and fruity hot cross buns. It's a perfect way to embrace the spirit of the season, sharing a sweet and satisfying dish that's just a little bit special. Get ready to bake up a cracking Hot Cross Bun Bread and Butter Pudding that's sure to be a hit!
Prep Your Hot Cross Buns:
Slice the hot cross buns into 2-3cm cubes. Slightly stale buns soak up the custard best!
Toss in extra raisins or sultanas if your buns are feeling a bit light on fruit. A little orange zest can also add a zesty lift!
Whisk Up the Custard:
In a good-sized bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until everything is smooth and well combined.
Layer It Up in Your Camp Oven:
Line your camp oven with baking paper – makes cleanup a breeze after a satisfying cook.
Spread half of the hot cross bun cubes evenly in the base of the lined camp oven.
Pour half of your custard over the buns, making sure they're getting a good soak.
Layer the remaining hot cross bun cubes on top, followed by the rest of the custard.
Give the buns a gentle press down to help them absorb all that goodness.
Finally, drizzle the melted butter evenly over the top for a beautiful golden finish.
Let the assembled pudding sit for 5-10 minutes – this allows the custard to really soak into the bread, ensuring a perfect texture.
Prepare Your OZ Braai Fire with Gidgee Charcoal:
Get your OZ Braai ready and ignite the OZ Braai Gidgee Charcoal. Allow it to burn down to glowing embers, providing a consistent and long-lasting heat source perfect for camp oven baking.
Bake It Perfectly with OZ Braai Tools:
Place your OZ Braai Fire Trivet on the embers to elevate your camp oven. This helps to distribute the heat more evenly and prevents scorching.
Carefully place your prepared camp oven onto the OZ Braai Fire Trivet.
Add some glowing charcoal to the lid of the camp oven for more even top-down baking.
Bake for around 40-50 minutes. You'll know it's ready when the custard is set and the top is a beautiful golden brown.
To be sure, poke a knife into the centre – if it comes out clean, you're good to go!
Rotate the camp oven occasionally for even cooking.
Cool Slightly and Serve:
Using your heat-resistant gloves, carefully remove the camp oven from the heat.
Let the pudding cool down a little before serving. It's fantastic served warm on its own, or with a dollop of cream, ice cream, or custard.
Equipment:
-
- Camp oven (size appropriate for your needs)
- Baking paper
- Mixing bowls
- Whisk
- Measuring cups and spoons
- OZ Braai Donkey Long Tongs (for safe and easy handling of the camp oven and charcoal)
- OZ Braai Fire Trivet (to elevate the camp oven for even heat distribution)
- Extreme Heat Gloves
OZ Braai Tip:
Using the OZ Braai Fire Trivet and the consistent heat of OZ Braai Gidgee Charcoal ensures your camp oven bakes this dessert evenly, creating a delicious treat perfect for sharing after a braai.
The Donkey Long Tongs make managing the hot camp oven safe and easy.
Ingredients
Directions
Prep Your Hot Cross Buns:
Slice the hot cross buns into 2-3cm cubes. Slightly stale buns soak up the custard best!
Toss in extra raisins or sultanas if your buns are feeling a bit light on fruit. A little orange zest can also add a zesty lift!
Whisk Up the Custard:
In a good-sized bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until everything is smooth and well combined.
Layer It Up in Your Camp Oven:
Line your camp oven with baking paper – makes cleanup a breeze after a satisfying cook.
Spread half of the hot cross bun cubes evenly in the base of the lined camp oven.
Pour half of your custard over the buns, making sure they're getting a good soak.
Layer the remaining hot cross bun cubes on top, followed by the rest of the custard.
Give the buns a gentle press down to help them absorb all that goodness.
Finally, drizzle the melted butter evenly over the top for a beautiful golden finish.
Let the assembled pudding sit for 5-10 minutes – this allows the custard to really soak into the bread, ensuring a perfect texture.
Prepare Your OZ Braai Fire with Gidgee Charcoal:
Get your OZ Braai ready and ignite the OZ Braai Gidgee Charcoal. Allow it to burn down to glowing embers, providing a consistent and long-lasting heat source perfect for camp oven baking.
Bake It Perfectly with OZ Braai Tools:
Place your OZ Braai Fire Trivet on the embers to elevate your camp oven. This helps to distribute the heat more evenly and prevents scorching.
Carefully place your prepared camp oven onto the OZ Braai Fire Trivet.
Add some glowing charcoal to the lid of the camp oven for more even top-down baking.
Bake for around 40-50 minutes. You'll know it's ready when the custard is set and the top is a beautiful golden brown.
To be sure, poke a knife into the centre – if it comes out clean, you're good to go!
Rotate the camp oven occasionally for even cooking.
Cool Slightly and Serve:
Using your heat-resistant gloves, carefully remove the camp oven from the heat.
Let the pudding cool down a little before serving. It's fantastic served warm on its own, or with a dollop of cream, ice cream, or custard.
