Prep 30 mins
Cook 1 hr
I recently pruchased a dozen very large Hot Cross Buns on my way home from visiting my new grandson in Alberta, only to discover they were really stale (packaged in one of those "clam shells" as bakery departments are known to do). Unwilling to throw them out, I thought I should try making Bread pudding out of them. I'm going make it every Easter!
- 1 dozen large hot cross bun (less one piece broken off when I discovered the freshness!)
- 118.29 ml butter, melted
- 236.59 ml brown sugar
- 236.59 ml raisins
- 1 package Skor English toffee bit, baking pieces
- 236.59 ml blanched slivered almond
- 946.36 ml milk, scaled and cooled
- 354.88 ml southern butter pecan liquid coffee creamer
- 6 eggs
- 4.92 ml cinnamon
- 4.92 ml salt
- 9.85 ml vanilla
- Cut buns into half inch cubes.
- drizzle melted butter over cubes and toss gently to coat.
- add brown sugar, raisins, cinnamon, Skor pieces and almonds, mixing gently to combine.
- place in a lightly greased 4 quart casserole dish, set aside.
- Combine eggs, salt, and vanilla, beating until fluffy with a wisk.
- add liquid coffee whitener to cooled milk and wisk into egg mixture.
- Pour over bun cube mixture and gently press cubes into liquid.
- Place casserole dish in a large pan ( I used my roaster) and fill with hot water one third up the side of the casserole dish.
- Bake @ 350 degrees for about 1 1/4 hours, or until knife inserted in the centre comes out clean.
This was a wonderful success. I used fruitless hot cross buns plus 2 slices of raisin bread. Instead of the creamer which we don't get here I used brandy cream left from Xmas. Great breakfast !!