Bread Pudding with Hot Cross Buns (English)

This recipe is a great way to use up leftover or slightly stale Hot Cross Buns to have as a dessert on Easter Sunday or any time over the Easter holiday.

6 hot cross buns
butter, soft enough to spread (50 g)
3 eggs
caster sugar (60 g)
1 tsp. pure vanilla extract
milk (250 mL)
double cream (150 mL)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter an ovenproof dish.

Slice the hot cross buns in halves and butter both sides of the bottom halves and then arrange in an oven proof dish.

Whisk together the remaining ingredients and slowly pour half the mixture over the bottom halves. Butter the top halves of the buns, place on top of the bottom halves. Dot with a few bits of butter to make sure the tops don't get too dark. Then pour the rest of the mixture over the buns.

Ideally leave to soak for about an hour or at least 10 minutes for the bread to fully absorb.

Bake for about 45 minutes or until puffy and rich dark brown.

Makes 6 servings.