Hot Cross Bun Bread Pudding
An easy treat for Easter during the Egg Moon season in the Farmer's Almanac.
The holy grail for a spring dessert! This month for Egg Moon, I thought an egg custard hot cross bun bread pudding was appropriate. I don't eat a lot of desserts but this one, I seriously couldn't stop!
5 day-old hot cross buns (i bought mine from the grocery store)
2 tablespoons butter, melted
4 eggs, beaten
2 cups whole milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Cut each bun into four, then four again. Eight little pieces then into an 8 inch square baking pan. Drizzle melted butter over bread.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Give it a few minutes to absorb the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Remove from oven and serve hot or room temperature, with ice cream, heavy cream or simply on it's own.
This egg custard mixed with the hot cross buns is such a perfect mixture. The sweet spiced buns add enough dried fruits and spices to be the absolute April dessert.
Let me know what you think of the recipe!