Easter Bread n Butter Pudding

Tue, 6 April 2021

Got leftover eggs, hot cross buns or croissants after easter ??

Use this recipe to use them all up in one delicious go

This works so well with bread, croissants or hot cross buns that are a day old, so don’t be scared about using the slightly hard ones

 

Recipe

-125 g butter, cut into small dices  , plus a lil extra for greasing the dish or tin

-4 tablespoons  sugar

-750 g  Leftover Croissants or Hot Cross Buns

-1 vanilla pod – split and deseeded

-300 ml cream

-300 ml milk

-5 large free-range eggs

-100 g golden caster sugar

1 leftover easter egg – around 100g

 ( 60g for the custard) and 40g to crumble into the pudding

 

Method

1)     Preheat the oven to 180°C and lightly grease a ovenproof dish with butter

2)     Tear the hot cross buns or croissants into 2-3” pieces, don’t worry too much about how they look and press a few pieces down into the dish to create the base layer adding a few cubes of butter and a few pieces of broken easter eggs (they will melt down as the pudding cooks so be sure to pop a couple of cubes into each corner)

3)     Keep back the rest of the buns / croissants and chocolate eggs as we will build up the layers later with the custard mix

 

For the custard

1)     Take the vanilla pod and pop both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the chocolate has melted

2)     Meanwhile, we can whisk the eggs and sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod and that’s the custard made – it might look thin now but it will thicken as the pudding cooks so don’t worry

3)     Pour some of the custard mix into the tin, over the base we made earlier and now spread the remaining buns/ croissants into the dish and pour the rest of the custard over

4)     Now we crack the rest of the easter eggs and any remaining butter on top and give a good sprinkle of caster sugar so it will caramelize and glaze up when it bakes

 

*Don’t worry if a few bit of the bun or croissants are sticking out, these little crunchy bits will provide a good texture after cooking

Bake for around 20 minutes, or until set, you can go upto 30 mins if you prefer a dryer pudding

 

And ....

If you can resist ...let the pudding to rest for 10 mins before tucking in, something I’ve yet to master!