Prep time:
Cook time:
Serves: 8
This genius concept of using up leftover (or not!) hot cross buns in a bread and butter pudding makes a divine indulgence over the Easter holidays. Use hot cross buns of your choice – and enjoy the addition of our fragrant sweet spices in the custard, and sprinkle of spice dust on top.
Ingredients
- 700ml semi skimmed milk
- 300ml double cream
- 100g caster sugar
- 4 large free range eggs
- 1 tbsp Herbie’s Fragrant Sweet Spices
- 8 hot cross buns, halved
- 4 tsp butter
- 1 tsp Herbie’s Spice Dust
Instructions
- Pre-heat oven to 160C.
- Combine milk and cream in a saucepan and warm through, but do not simmer.
- Meanwhile, whisk sugar and eggs.
- Add milk mixture to eggs with fragrant sweet spices and whisk to combine.
- Arrange hot cross buns in a baking dish and pour over custard. Option to rest for 15-20 minutes for soaking.
- Bake for 40-45 minutes until custard is set.
- Sieve spice dust over warm pudding and serve immediately.
