Hot Cross Bun And Butter Pudding
Bread and butter pudding is a classic British dessert. We've given it a SORTED twist using leftover hot cross buns and added some banana. No more throwing away dried or stale buns. Great with old pastries as well!
- 6 hot cross buns (slightly stale)
- 50 g unsalted butter
- 2 bananas, sliced
- 1 tsp nutmeg
- 1 tsp cinnamon
- 400 ml full fat milk
- 1 splash(es) vanilla essence, or 1/2 pod
- 2 eggs
- 2 tbsp caster sugar
- 2 pinch(es) Demerara sugar for topping
preheat oven to 180°C.
heat milk, cream and vanilla together until hot (not boiling).
Prep Hot Cross Buns
slice the hot cross buns in half.
spread the butter on each half and put in deep dish with the crosses showing up and with slices of banana in between the pieces.
sprinkle with nutmeg and cinnamon.
Prep Creme Anglaisé
whisk eggs and caster sugar until pale in a bowl.
pour warm milk and cream over egg mix and pour straight into the ovenproof dish.
Finish Pudding And Bake
make sure all the bun tops have been soaked in the custard.
sprinkle with Demerara sugar and leave for 30 minutes for the bread to absorb the custard.
bake in the oven for 25 minutes until the topping is golden and it does not wobble.
serve with plenty more custard or ice cream.
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