Love Easter’s signature sweet, spiced buns, but couldn’t get through the whole box? Here’s an after-the-holiday recipe for you to use up any leftover buns, milk and cream. Slightly stale buns actually work best for this irresistible dessert (that can also be served for breakfast!). If you set them in a muffin tin, they’ll keep the same round shape but bake again with even brighter flavours. Who knew that was possible, huh?
HOT CROSS BUN BREAD PUDDING
with Orange Glaze
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
- 6 hot cross buns, stale preferably
- 2 cups milk
- 2 eggs
- ½ cup sugar
- ¼ cup butter, melted
- ½ teaspoon cinnamon, ground
- 1 orange, zested
- ¼ teaspoon salt
- 2 tablespoons brown sugar
- ¼ cup raisins, optional
For the frosting
- ½ cup confectioners’ sugar
- Half an orange, juiced
- Grease a 12-cup muffin tin and preheat oven to 350°F.
- Cut hot cross buns into 1-inch cubes and arrange into the prepared pan. Sprinkle with raisins, if you love ‘em.
- In a medium bowl, add eggs, milk, sugar, salt, half the butter, cinnamon and orange zest; whisk until combined.
- Pour milk mixture over the hot cross bun cubes, covering all thoroughly. Allow to rest for 10 minutes, so the buns can absorb the custard mixture.
- Pour remaining melted butter over the top and sprinkle with brown sugar.
- Bake for 40 to 45 minutes or until golden brown. It’s ready when there are no signs of runny custard.
- Remove from the oven and cool for 10 to 15 minutes.
- Mix powdered sugar and orange juice in a small bowl until thick and smooth. Drizzle over the bread pudding or use a piping bag to drape into crosses.
- Now, devour.