Not Your Grandmother's Bread Pudding

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!

• Ready In: 1 hr 30 mins
• Serves: 12-16

Ingredients

• 1  dozen  large  hot cross bun (less one piece broken off when I discovered the freshness!)
• 1⁄2 cup butter, melted
• 1  cup brown sugar
• 1  cup raisins
• 1  package  Skor English toffee bit, baking pieces
• 1  cup  blanched slivered almond
• 4  cups milk, scaled and cooled
• 1 1⁄2 cups  southern butter pecan liquid  coffee creamer
• 6  eggs
• 1  teaspoon cinnamon
• 1  teaspoon salt
• 2  teaspoons vanilla

Directions

1. Cut buns into half inch cubes.
2. drizzle melted butter over cubes and toss gently to coat.
3. add brown sugar, raisins, cinnamon, Skor pieces and almonds, mixing gently to combine.
4. place in a lightly greased 4 quart casserole dish, set aside.
5. Combine eggs, salt, and vanilla, beating until fluffy with a wisk.
6. add liquid coffee whitener to cooled milk and wisk into egg mixture.
7. Pour over bun cube mixture and gently press cubes into liquid.
8. 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.
9. Bake @ 350 degrees for about 1 1/4 hours, or until knife inserted in the centre comes out clean.