I made this dish on the Expresso TV Breakfast Show this morning. This is the perfect Easter Monday dessert as it uses up stale hot cross buns and left over Easter eggs!
6 stale hot cross buns
unsalted butter, softened
125g roughly chopped left over Easter Eggs [or dark chocolate]
1 tsp vanilla paste or extract or one slit vanilla pod and seeds
600ml full cream milk
500ml double thick cream
4 large eggs
170g castor sugar
Split the buns and butter both sides with the softened butter. Place the bottom halves into a lightly buttered ovenproof baking dish, 2 litres in size. Sprinkle over the chopped up Easter eggs and cover with the bun tops. Place the vanilla extract or pod and seeds in a saucepan with the milk and cream and heat over low heat until it just starts to simmer. Remove from the heat and set aside. Beat the eggs and sugar in a large bowl, pour over the warm milk mixture beating continuously. Strain the custard over the buns and stand covered for 30 minutes. Meantime set the oven on 170°C. Place the pudding in a roasting dish and pour boiling water round it to come about halfway up the side of the pudding dish. Bake for 40 – 45 minutes or until set. Dust with icing sugar and serve with extra cream.