Use your leftover or rescued hot cross buns to create this yummy dessert. Our bread and butter pudding is filled with seasonal stone fruit and is a surefire crowd-pleaser.
Ingredients
40g butter
6 rescued hot cross buns
500 grams stone fruit sliced
3 eggs
1½ cups milk
1 cup cream
3 tbsp sugar
1 tsp vanilla essence
Whipped cream
Method
Preheat the oven to 180°C.
Grease a baking dish with a little butter.
Slice the hot cross buns in half and butter.
Place the bottom of the hot cross buns into the baking dish
Spread fruit over the hot cross buns and top with the top of the buns.
Mix the eggs, milk, cream, sugar and vanilla essence together in a bowl. Pour the mixture over the buns.
Bake in the preheated oven for 20-30 minutes or until the top is golden brown and the custard is no longer runny.
Serve warm with whipped cream.