Having extra hot cross buns around rarely happens at Easter. However when there are, they become the puddings of all puddings and create an effortless spongy custard dessert. Utterly comforting and ideal for brunch or dessert with a light drizzle of maple syrup is absolute!
Hot Cross Bun Bread Pudding
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3 cups (6 - 8) hot cross buns
1/2 cup (125 ml) raisins, optional
5 large eggs
1/2 cup (125ml) white granulated sugar
1 teaspoon (5 ml) vanilla
1 teaspoon (5 ml) ground cinnamon
1/8 teaspoon (0.5 ml) freshly grated nutmeg
2 3/4 cups (675 ml) milk
Grease a 2 quart (2 L) casserole baking dish. I used a round 9-inch deep pie dish.
Cut the hot cross buns in half and then cut the halves into cubes, you should get about 4 to 6 cubes per half slice. Place the cubed hot cross buns in the greased casserole dish and sprinkle the raisins over top, if using.
Beat the eggs together in a large bowl. Add the sugar, vanilla, cinnamon and nutmeg and beat together. Add the milk and whisk again. Pour the eggy mixture over the top of pieces of hot cross buns and raisins. Let stand for 20 minutes, this allows the egg mixture to absorb and plump up the cubed bun pieces and raisins.
In the meantime preheat the oven to 350ºF (180ºC).
Bake uncovered in the preheated oven for 45 to 55 minutes or until set. Remove from oven, allow to stand for 2 minutes, serve hot with a drizzle of maple syrup, a dollop of whip cream, creme fraîche, custard or ice cream.