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Hot Cross Bun and Butter Pudding
Easter is almost over, and the hot cross buns have been toasted and gobbled down, and the leftovers are sitting in the bread bin going stale.
Perfect!
Because if you have a few stale hot cross buns, you can make hot cross bun and butter pudding, just perfect for dessert on a cool autumn evening.
It's a simple take on the old fashioned favourite bread and butter pudding, a simple custard mixture poured over sliced and buttered hot cross buns and baked slowly in the oven.
The egg custard sets between slices of delicious, moist, custard soaked hot cross buns, liberally sprinkled with brown sugar and cinnamon, and really, its almost too good to share.
Ingredients:
4 hot cross buns, cut into 4 slices each
2 tbsp butter
4 eggs
2 cups milk
300ml cream
1/4 cup sugar
1 tsp vanilla extract
2 tbsp brown sugar
1 tsp cinnamon
Method:
Pre-heat oven to 160 degrees Celsius. Butter a large square casserole dish. Slice the hot cross buns into four slices each. Lightly butter both sides. Place the hot cross bun slices in the bottom of the casserole dish and around the sides. Beat the eggs, add the milk, cream and vanilla and whisk to combine. Pour over the hot cross buns, slowly, so the custard mixture fills all the gaps and soaks into the buns. Mix the brown sugar and cinnamon and sprinkle over the top of the custard. Bake for 35 minutes, until the custard is set and the top is golden. Serve hot with ice-cream (or cold - it's good the next day too!).
Perfect!
Because if you have a few stale hot cross buns, you can make hot cross bun and butter pudding, just perfect for dessert on a cool autumn evening.
It's a simple take on the old fashioned favourite bread and butter pudding, a simple custard mixture poured over sliced and buttered hot cross buns and baked slowly in the oven.
The egg custard sets between slices of delicious, moist, custard soaked hot cross buns, liberally sprinkled with brown sugar and cinnamon, and really, its almost too good to share.
Ingredients:
4 hot cross buns, cut into 4 slices each
2 tbsp butter
4 eggs
2 cups milk
300ml cream
1/4 cup sugar
1 tsp vanilla extract
2 tbsp brown sugar
1 tsp cinnamon
Method:
Pre-heat oven to 160 degrees Celsius. Butter a large square casserole dish. Slice the hot cross buns into four slices each. Lightly butter both sides. Place the hot cross bun slices in the bottom of the casserole dish and around the sides. Beat the eggs, add the milk, cream and vanilla and whisk to combine. Pour over the hot cross buns, slowly, so the custard mixture fills all the gaps and soaks into the buns. Mix the brown sugar and cinnamon and sprinkle over the top of the custard. Bake for 35 minutes, until the custard is set and the top is golden. Serve hot with ice-cream (or cold - it's good the next day too!).