Publised on 25/03/2024. Last Updated on 27/09/2024 by Richard
Use up those leftover Easter goodies with this vegan hot cross bun bread and butter pudding recipe. A delicious spring-time twist on a classic!
When you think of Easter, the rich, spiced scent of vegan hot cross buns probably dances through your mind, right? Well, imagine transforming that traditional treat into something even more comforting and indulgent. Enter the vegan hot cross bun bread and butter pudding—a heavenly concoction that’s about to become your new Easter obsession.
Remember those mornings when the smell of toasted hot cross buns filled the kitchen, slathered in vegan butter, and how it made everything seem right in the world? This recipe takes that feeling and amplifies it! Trust me! It also makes sure those buns never go to waste, even when they're a tad past their prime. This is one of my favourite easter recipes I've ever made, so definitely add this to your list!
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🍞 What is vegan bread and butter pudding?
Vegan bread and butter pudding is a delicious dessert, involving bread (or in this case bread and butter pudding) soaked in a delicious sweet custard and baked until golden. This recipe is essentially a plant-based twist on the classic dessert, swapping out dairy and eggs for vegan-friendly ingredients without sacrificing any of the comfort or cosiness.
It’s also a genius way to breathe new life into stale hot cross buns, soaking them in a rich, custardy mixture until they're gloriously tender and packed with flavour. The result? A sweet, slightly crispy top with a soft, moist centre that's gonna make you wonder why you haven't been making this all year round.
📝 Ingredients You’ll Need
Before we dive into the alchemy of turning hot cross buns into a dessert that'll have everyone asking for seconds, let's chat ingredients. For this recipe, we're keeping things simple but significant. You'll need:
- Vegan hot cross buns
- Vegan butter
- Marmalade
- Firm silken tofu
- Soy milk
- Sugar
- Vanilla extract
- Cointreau (this one's optional but highly recommended)
- Rice starch
- Corn starch
- Zest of one orange
With these goodies, you’re all set to whip up the most memorable vegan bread and butter pudding this Easter (or ANY Easter for that matter!)
🔀 Ingredient Substitutions and Swaps
Got your kitchen bench ready but missing an ingredient or two? No sweat, here are a few swapsies:
- No soy milk? Any plant-based milk will do the trick. Just keep it unsweetened and unflavoured
- If you're out of rice starch, more corn starch can step in to thicken things up.
- No vegan hot cross buns on hand? Vegan white sliced bread or any sweet, vegan bread will save the day.
- Swap marmalade for apricot jam or any citrusy jam you fancy for a twist.
😍 How to make vegan bread and butter pudding with hot cross buns
Alright, let's get down to business. This ain’t your granny’s pudding, but she’d surely approve. It’s easy-peasy and oh-so rewarding.
Prepare the Filling: Blend the filling ingredients until smooth. Stir in the orange zest afterwards. This concoction is what’s gonna transform those buns from good to 'Where have you been all my life?'
Butter and Marmalade: Spread vegan butter and marmalade on the halved hot cross buns. Arrange these beauties in a deep baking dish, showcasing their best side.
Soak and Bake: Pour the silky filling mixture over the buns, letting them soak up all that goodness for about 20 minutes. Pop them in a preheated oven at 160c (fan) for 30 minutes, keeping a watchful eye to prevent any burnt tops.
Glaze and Serve: Once out of the oven, brush them with a bit more marmalade for that extra zing and let them sit for 10-15 minutes. Serve with a dollop of vegan ice cream or cream and a sprinkle of orange zest for that final chef's kiss.
🤷♀️ Vegan Hot Cross Bun Bread and Butter Pudding FAQs
A: Absolutely! This recipe is perfect for giving those slightly past-their-prime buns a second chance at stardom. In fact, the drier the bun, the more custard it’ll soak up - so I’d actually recommend it!
A: Stored in the fridge, your vegan bread and butter pudding will be happy for up to 3 days. Just make sure it’s covered and reheat gently before serving.
A: Sure thing. Wrap it well before baking (ideally with cling film and tin foil) and you've got an emergency dessert for up to a month.
A: Try my vegan peach cobbler for a classic summer dessert. Try my vegan tiramisu for a classic Italian dessert. Try my vegan cherry trifle for extravagant summer deliciousness!
So there you have it, folks—a vegan hot cross bun bread and butter pudding that's set to revolutionise your Easter treats. It's a comforting, indulgent dessert that's perfect for using up those leftover buns, ensuring nothing goes to waste in the most delicious way possible.
If you loved this, why not try your hand at some other vegan delights? Vegan Eggs Benedict for breakfast anyone? Or how about my Vegan Easter Cupcakes? Or my Cardamom Hot Cross Buns!? The world is your Easter egg baybeh!
Vegan Hot Cross Bun Bread and Butter Pudding
Equipment
- Blender
- Deep baking dish
- pastry brush
Ingredients
For the Filling Mixture
- 250 g firm silken tofu at room temperature
- 400 ml soy milk at room temperature
- 65 g vegan butter melted
- 85 g sugar
- 1 teaspoon vanilla extract
- 2 tablespoon Cointreau optional
- 2 tablespoon rice starch
- 1 tablespoon corn starch
- Zest of one orange
For the Bread and Butter Pudding
- 9 vegan hot cross buns halved
- 50 g vegan butter
- 5 tablespoon marmalade plus extra for the glaze
Instructions
To Make the Filling Mixture
- Place all the filling ingredients except for the orange zest in a blender and blend until smooth. Stir in the orange zest and set aside.250 g firm silken tofu, 400 ml soy milk, 65 g vegan butter, 85 g sugar, 1 teaspoon vanilla extract, 2 tablespoon Cointreau, 2 tablespoon rice starch, 1 tablespoon corn starch, Zest of one orange
To Make the Bread and Butter Pudding
- Butter the sliced sides of the vegan hot cross buns and spread with the marmalade.9 vegan hot cross buns, 50 g vegan butter, 5 tablespoon marmalade plus extra for the glaze
- Arrange in a deep baking tray or dish and pour over the filling mixture. Leave to soak for 20 minutes.
- Meanwhile, preheat the oven to 160 °C (fan). Once the oven is hot and the pudding is soaked, bake for 30 mins, paying close attention to the tops of the buns to make sure they don’t burn.
- Once baked, brush with more marmalade and leave to rest for 10-15 minutes before serving.
- Serve with ice cream or cream, sprinkled with more orange zest.
Patrick
Really really bloody good
Carly
Loved this so much. Do you think I can replace the marmalade for apricot jam next time?