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.