Resurrect your hot cross buns with this custardy bread pudding

If your hot cross buns are getting a little tired, resurrect them with this deliciously comforting custardy bread pudding thanks to our friends at Eat Well.

The added flavours are up to you, this one was banana and dates but you could do a marmalade layer with chocolate dotted on top (excess Easter eggs, we’re looking at you) or maybe some stewed apple with toasty walnuts...

Ingredients:

• 200g softened butter
• Zest of 1 orange
• Rum, whisky, or orange liqueur (optional)
• Hot cross buns
• Slices of banana
• 2 cups full-fat milk
• 1 cup cream
• ½ vanilla pod
• 75g caster sugar
• 4 eggs
• Finely chopped dates
• Grated orange zest

Method:

• Preheat the oven to 180°C.
• In a bowl, whip softened butter with orange zest and a splash of rum, whisky, or orange liqueur (if desired) until smooth.
• Slice the hot cross buns into thick slices and generously butter each slice. Arrange them in a baking dish, layering thick slices of banana between each slice of bun.
• In a saucepan, heat the full-fat milk, cream, and scraped seeds from the vanilla pod until almost boiling.
• In a separate bowl, whisk together caster sugar and eggs until well combined. Then, gradually whisk in the hot milk mixture to create the custard.
• Strain the custard over the layered buns, allowing it to soak in between each addition.
• Sprinkle finely chopped dates and grated orange zest on top.
• Place the baking dish in a larger roasting dish filled halfway with hot water.
• Bake for approximately 30-35 minutes, or until the custard is just set.

Enjoy!