Nana Ruth's Hot Cross Bun Bread Pudding
Day-old hot cross buns transformed into a warm, custardy bread pudding with cinnamon and nutmeg. Nana Ruth's way of making sure nothing goes to waste.
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 8 servings
Ingredients
- 6-8 hot cross buns sliced in half, day-old is better
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons butter plus more for the dish
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 pinch nutmeg optional, but Nana Ruth always added it
Instructions
-
Butter an 8x8 or 9x13 baking dish. Layer the bun halves cut-side up on the bottom, filling all the gaps.
-
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, salt, and nutmeg until smooth.
-
Pour the custard slowly over the bun pieces, making sure they absorb the liquid evenly.
-
Let the baking dish sit for 10-15 minutes while the buns soak up the custard.
-
Preheat oven to 350°F. Dot the top with butter.
-
Bake for 35-40 minutes until the custard is set but slightly jiggly in the center.
-
Let rest for 5 minutes before serving.
Recipe Notes
Day-old buns work best because they absorb custard better. Can be assembled the night before and refrigerated — bake when ready. Freezes well for up to 3 months. Serve warm with a drizzle of honey or whipped cream.