Everyone’s favourite pud. On steroids. You can use any bread that may be going hard/stale. The berries add some extra texture/flavor to this British classic. You can use any berries/fruit and any type of chocolate or leave them out all together.

I’ve gone for raspberry & white chocolate but you can use whatever combo you like.

Pear & dark chocolate is another firm fave.

Method

1. Gently heat the milk until steaming.
2. In a bowl, whisk the eggs with the sugar until pale. Pour in the milk slowly and whisk together. Add the cinnamon & vanilla. (the custard will be thinner than a typical custard!)
3. Slice the hot cross buns in half. You can butter the bread/buns if you want to, I find  it doesn’t make much difference.
4. Place a layer of buns/bread on the bottom and pour over half the custard.
5. Layer in the berries & white chocolate. Add another layer of bread/buns and pout over the rest of the custard. Sprinkle the top with some extra cinnamon & sugar if you like a crunchy top.
6. Bake at 160C fan for 35 mins or until the top is golden and crisp.