In the spirit of Easter and all things spring we wanted to try tweaking Taylor’s amazing bread pudding recipe by substituting hot cross buns for bread. We also adjusted a few of the other ingredients so that it would work well with the hot cross buns. The result was a moist, fluffy and deliciously spiced bread pudding perfect for spring.
6 hot cross buns (one or two day old works best)
1/3 cup raisins
¼ cup whiskey
1/3 cup butter, melted
¾ cups sugar
2 Tblsp vanilla
¼ tsp nutmeg
½ tsp cinnamon
2 ¼ cups milk
1 cup whipping cream
2 Tblsp icing sugar
1 tsp vanilla
1 Tblsp whiskey
2 Tblsp sour cream
To make pudding: Preheat oven to 350°F. Combine the whiskey and raisins in a small bowl and let soak at least 30 minutes. Pour a small amount of melted butter in a 9″ x 13″ baking pan or Pyrex dish; swirl to cover bottom and sides. Cut the hot cross buns into 1” cubes and place them into the buttered pan.
Strain the raisins and save the whiskey for the soft cream if you like. Sprinkle the raisins evenly on top of the bread cubes and lightly toss to combine. In a large bowl, beat eggs and sugar until thickened, 3-4 minutes then add vanilla, nutmeg, cinnamon, milk and remaining butter. Beat on low to combine then pour over the bread. Allow the bread to absorb the liquid for about 15mins pressing gently down often to cover all the cubes.
Bake for about 50 minutes. Cool and slice into squares.
To make soft cream: Combine all the ingredients in a large bowl and beat until soft peaks form, 3-4 minutes. Do not overbeat. Cover and refrigerate until served.
To serve: Serve on individual plates topping each square with a dollop on soft cream.