HOT CROSS BUN BREAD AND BUTTER PUDDING (FOR LEFT OVER HOT CROSS BUNS – IF THERE ARE ANY)

 HOT CROSS BUN BREAD AND BUTTER PUDDING

(FOR LEFT OVER HOT CROSS BUNS – IF THERE ARE ANY)



INGREDIENTS
4 Hot Cross buns, cut in half
2 eggs
½ tspn vanilla extract
15g caster sugar
25 g butter
300 ml milk
150 ml cream
METHOD
1 Preheat oven to 180 degrees C. Grease a baking dish with the butter.
2 Place the hot cross bun slices in the dish with the butter.
3 Whisk the vanilla extract, sugar and eggs together.
4 Heat the cream until warm to touch and then remove from the heat and add to the egg mixture. Stir until the sugar has dissolved.
5 Pour the egg mixture over the loaf and leave to soak for about 20 minutes.
6 Bake for about 20-25 minutes or until the pudding is puffed and golden.
IMAGE: Recipe Tin Eats.

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