There always seems to be a few hot cross buns lingering over the Easter break. Bread & butter pudding means no waste, and the addition of chocolate is a hit.
Preheat the oven to 200°C.
Generously butter a baking dish big enough to hold the 6 hot cross buns. Cut the buns in half, butter each cut half and on the bottom half put a tablespoon of marmalade if using, and sprinkle with most of the chocolate. Put into the baking dish.
Mix together the eggs, cream, milk and vanilla paste. Pour over the base buns, add the tops of the buns, pushing down gently to soak, then set aside for an hour so that the bread soaks up the liquid.
Halfway through, push down on the buns once again.
Put the baking dish into a larger baking dish and fill with water to come halfway up the sides to make a water bath. Put the dish in the oven, top loosely with a sheet of baking paper and bake for 30-35 mins or until golden on top and the custard has just set.
Brush the tops with a little marmalade to glaze and scatter with extra chocolate buttons. Cool for 5 mins before serving.
6-hot cross buns (ideally one day-old)
6 tablespoons chocolate buttons (we used Callebaut 34% buttons chocolate)
Butter for smearing baking dish and hot cross buns
6 tablespoons marmalade, plus extra for glazing (optional)
3 number 7 eggs, lightly beaten
1 cup cream (or use all milk)
1 cup milk
1 teaspoon vanilla paste or essence