An Easter twist to the classic bread pudding. Two comfort foods I really enjoy, combined to create a unique dessert. Like all bread puddings this can be used as a great way of using up left over hot cross buns, giving them new life. Best served hot with fresh cream, its equally as moorish a day or two later. Its an easy one pot dessert that takes no time to whip up, enjoy.
By slicing the tops of the hot cross buns off separately you can decorate and serve the bread pudding in the shape of a traditional hot cross bun.,
1/2 cup sugar (I use raw castor sugar)
1/3 teaspoon vanilla (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
56g unsalted butter, melted
2 cups milk
1/4 cup raisins
1/2 cup pecans
2 oranges, zest
5 hot cross buns
For aesthetics thinly slice the top of the buns so that you can showcase the crosses. Roughly tear the remaining part into 2 inch pieces.
In a large bowl beat the eggs on high speed until frothy (approximately 3 minutes)
Add sugar, vanilla, nutmeg, cinnamon, and butter and beat on high until blended.
Beat in the milk, and stir in the raisins and pecans.
Place the bun pieces in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked, place the tops of the buns on top but still soaking on the mixture. Allow it to sit until you the mixture soaks into the buns and you only see a narrow bead of liquid around the pans edges (approximately 45 minutes) patting the bread down into the mixture occasionally.
Place in a pre heated oven 180 degrees celsius. Immediately lower the heat to 150 degrees C and bake for 40 minutes. Increase temperature to 220 degrees C and continue to bake until the pudding is browned (approximately 10-15 minutes)
Serve with cream or Ice cream