Left Over Hot Cross Buns For Pudding
Another grand recipe from Angie Quaale from Well Seasoned In Langley.
“At my house with Easter dinner, I always serve Hot Cross Buns. But, I always buy too many thinking everyone likes them as much as I do.
Alas, the turkey & gravy is too delicious, the sweet potato casserole too tempting and then there is pie, usually a couple of kinds, so the hot cross buns remain. This creates an interesting opportunity for a future brunch or even a dessert. I cut the hot cross buns into cubes, put them in a plastic bag and freeze them until I am ready to use them. And then on some rainy Sunday morning, they find their place in an old school bread pudding served with a side of really good bacon, some freshly brewed coffee and a mimosa – life is good!’
Hot Cross Bun Bread Pudding
About 10 day old hot cross buns, cubed
6 large eggs lightly beaten
1 cup granulated sugar
3 tbsp. rum
2 ½ cups whole milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
zest from 1 orange
Grease a 9×13 baking dish. Place the cubed hot cross buns into the prepared baking dish and spread it around into an even layer. Set aside.
In a very large mixing bowl, whisk together the eggs, rum, sugar, milk, orange zest, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
Meanwhile, preheat oven to 350°F. Place the bread pudding in the oven and bake at 350°F for 45-50 minutes or until the top is set. Remove from the oven and allow to cool slightly before serving. Serve with a drizzle of maple syrup if you feel the need to gild the lily.
