Hot Cross Bun Bread & Butter Pudding

 

I know, Easter is long gone but hot cross buns are still selling at the shops.  If you have some forgotten ones going stale in the fridge, turn them into a delicious, custardy bread & butter pudding.  For a little indulgence, grate some chocolate over the top of the buns before they go into the oven.  Serve warm with vanilla ice cream or whipped cream.

Serves 6

INGREDIENTS

• 6 hot cross buns
• 3 large eggs
• 300ml / 10½ fl oz milk
• 300ml / 10½ fl oz thickened cream
• ⅓ cup brown sugar
• 1 teaspoon vanilla bean paste or extract
• a few tablespoons of grated baking chocolate

METHOD

1. Slice off the top of each bun and set aside.
2. Slice the remaining buns into large cubes.  Place cubes in a medium-size casserole dish.
3. In a large bowl, whisk together the eggs, milk, cream, sugar and vanilla until well combined.
4. Pour most of the custard mixture into the casserole dish over the cubes.
5. Arrange bun tops over the cubes, then pour the remaining custard mixture on top.  Set aside for 15 minutes to soak.
6. Grate a few tablespoons of baking chocolate over the top of the buns (optional).
7. Bake pudding in a preheated 180°C/350°F oven for 40-45 minutes or until the top of the buns are crisp and the custard is just set.
8. Serve warm with vanilla ice cream or whipped cream.

*If you are using fresh buns, bake them on a tray in an 180°C/350°F oven for 5 minutes until dried out so they can soak up the custard mixture.