Low Fat Hot Cross Buns Bread Butter Pudding
Indulge in a comforting yet guilt-free dessert with this Low Fat Hot Cross Buns Bread Butter Pudding, a lighter twist on a timeless classic. Perfect for using up leftover hot cross buns, this recipe layers the spiced buns with sweet raisins and a velvety custard made from skimmed milk, eggs, and a touch of cinnamon and vanilla. Baked to golden perfection, it delivers all the warmth and coziness of traditional bread pudding with significantly less fat. Ready in under an hour, this easy-to-make dish is ideal for Easter celebrations or cozy weeknight desserts. Serve it warm with a dusting of icing sugar, a dollop of low-fat yogurt, or a drizzle of honey for a dessert that satisfies without compromise.
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Recipe Information
Ingredients
- 6 pieces Hot cross buns
- 2 tablespoons Low-fat spread or margarine
- 500 milliliters Skimmed milk
- 2 large Eggs
- 50 grams Caster sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 50 grams Raisins or sultanas
- 1 as needed Cooking spray or a small amount of low-fat spread
- 1 teaspoon Icing sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease a medium-sized ovenproof dish with cooking spray or a small amount of low-fat spread.
Slice the hot cross buns in half horizontally and lightly spread each half with the low-fat spread or margarine.
Arrange the bun halves in the greased dish, slightly overlapping them, and sprinkle the raisins or sultanas evenly between the layers.
In a medium mixing bowl, whisk together the skimmed milk, eggs, caster sugar, vanilla extract, and ground cinnamon until smooth and well combined.
Carefully pour the milk mixture over the arranged hot cross buns, pressing down lightly with a fork to help the buns absorb the liquid. Let it sit for 10 minutes to fully soak.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the custard is set.
Remove from the oven and let it cool slightly before serving.
Optional: Dust the pudding with a small amount of icing sugar before serving for a decorative touch.
Serve warm with a dollop of low-fat yogurt or a drizzle of honey, if desired.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 390.3 g | 142% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 180.9 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 850 mg | 65% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1939 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
