Chef notes
If you’ve got extra hot cross buns, you can transform them into a delicious dessert by adding a little more milk, eggs, and sugar. This bread pudding is bursting with delicious flavor.
Technique Tip: The more stale the buns are, the more absorbent the bread will be in this bread pudding. Leaving the buns out, uncovered, for a few hours will do the trick!
Swap Option: The brown sugar can be swapped with white granulated sugar.
Ingredients
- 1 pound leftover hot cross buns, cut into 1-inch cubes
- 3 large eggs
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup whole or reduced fat milk
- 1 cup heavy cream
Preparation
1.Preheat the oven to 350 F and place a rack in the center of the oven.
2.In an 8- or 9-inch baking pan, smear softened butter or spray with oil on the bottom and the sides. Place the cubes of hot cross buns into the pan.
3.In a large bowl, whisk the eggs, brown sugar, vanilla and salt until combined. Whisk in the milk and heavy cream until combined.
4.Pour the liquid over the cubes of bread in an even layer. Press down cubes of bread as needed to submerge them in the liquid.
5.Transfer to the oven and bake until set, 45 to 55 minutes. Remove from the oven and place on a cooling rack to cool slightly before serving.
This can be stored in the refrigerator, covered, for up to 3 days (though I doubt there will be many leftovers!).
