Hot Cross Bun and Butter Pudding

So comforting and will lift any day. I have used chocolate and orange hot cross buns for this recipe which is a perfect pudding for the Easter holidays.

Ingredients 

4 x chocolate and orange hot cross buns
100g softened butter (25g buttering pie dish)
300ml full fat milk
100ml double cream
3 egg yolks 
1 egg
75g golden caster sugar
1 orange, zested
1 cinnamon stick
1 star anise
1 vanilla pod, split
2 tbsps brown sugar
1 x lindt milk bunny (broken up)

Preheat the oven to 180’C | Butter a pie dish

Method
Slice the hot cross buns in half and generously butter the slices on one side and arrange the slices butter side up, overlapping each other in the baking dish and standing almost upright. 

Pour the milk and cream into a pan with the spices, orange zest and vanilla pod. Bring the pan to a simmer, remove from the heat and allow to cool and infuse for 10-15 minutes. 

In a bowl place the egg and egg yolks with the caster sugar and stir together. Sieve the infused milk over the egg mixture and stir well. Pour this over the hot cross buns. Sprinkle over 2 tbsps brown sugar and broken chocolate bunny. 

Place the pudding on a middle shelf and bake it for 25-30 minutes until it's golden and the top crust is crunchy. Serve the pudding straight from the oven, with either ice cream or chilled pouring cream.

Cook’s note - Replace hot cross buns for sliced French bread, this works a treat as the crust caramelises beautifully.