I usually buy a few packs of hot cross buns every Easter and though I usually enjoy them, I only ever eat one and then since the kids aren't fans, the rest gets put into the freezer for future baking. My favourite use for hot cross bun leftovers are in a bread and butter pudding. The spice and fruitiness of the buns go very well with warm custard and in this incarnation, even the kids enjoyed it!
Hot Cross Bun Bread and Butter Pudding
4 hot cross buns (I used gluten-free)
50g butter (at room temperature)
300ml double cream
2 eggs and 1 egg yolk
1/2 tsp vanilla essence
50g caster sugar
1. Half buns and then cut into triangles.
2. Butter each triangle and arrange in a greased dish (25cm by 20cm)
3. Whisk together milk, cream, eggs, sugar and vanilla essence.
4. Pour over the buns.
5. Bake in oven in a bain-marie at 175C for 30-35min or until golden brown on top.