Do something new with your store-bought hot cross buns this Easter!
Use some butter to lube up a baking dish appropriately sized to fit the buns. Cut each of the buns in half, and put them back together with a light layer of butter, then a plentiful one of choc-hazelnut spread. Arrange the buns in the dish nice and snug.
Whisk together the eggs, cream, milk and ¾ of the chocolate chips, then pour into a jug with the vanilla and 5 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in nice and good.
Heat your oven to 160C. Scatter the remaining sugar and chocolate chips over the pudding. Bake for about 30-40 mins until the top is golden, the chocolate chips are melted and the custard nicely set. Stand for 5 mins, then serve with cream or vanilla ice cream, and a tonne more chocolate chips if you like.
This recipe was provided by @2HungryGuys.
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