Hot Cross Bun Bread & Butter Pudding

Ingredients

• 5 hot cross buns (torn into large pieces)
• 40 g unsalted butter (melted)
• 75 g sultanas
• 2 eggs
• 1 egg yolk
• 25 g caster sugar
• 115 ml milk
• 75 ml double cream
• 2 tsp Cointreau
• 1/4 tsp ground cinnamon
• Pinch of salt
• Icing sugar to serve

Instructions

1. 1

   Rip 5 hot cross buns into roughly five pieces. Add to a large bowl and put in the microwave for one minute to soften them up

2. 2

   Brush the inside of an ovenproof dish with some of the 40g melted butter

3. 3

   Add the hot cross buns to the buttered dish along with the sultanas

4. 4

   Spoon the remaining melted butter over the hot cross buns

5. 5

   Whisk the 2 eggs, 1 egg yolk and 25g caster sugar together until pale and fluffy

6. 6

   Add 115ml milk, 75ml double cream, 2 tsp Cointreau, ¼ tsp cinnamon and pinch of salt to the eggs and whisk again

7. 7

   Pour the egg mix over the hot cross buns making sure it is all covered. Gently push the hot cross buns down into the custard and leave to absorb for 15 minutes

8. 8

   Preheat the oven to 180ºC (160ºC fan assisted). Bake in the oven for 30-35 minutes until it is just set and a lovely brown colour

9. 9

   Dust with icing sugar before serving