So, on Monday I showed you how I used up my Easter ham. Now, I’ve decided to finally show you what I did with stale hot cross buns! One of my favorite foods at Easter is Hot Cross Buns. I bought (I know, I should make my own) a big package of them and after eating a couple, I needed something to do with the rest. My very first thought was bread pudding! So, I went searching for a formula – a bread pudding formula.
I found a nice basic formula in Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchen which by the way, is a great little book, that reviewed here-my review of The Urban Pantry.
Here is her basic formula: 1 cup cubed bread + 1 egg + 1/2 cup milk or cream = 2 servings. Bake covered for about 40 minutes at 350 and remove the cover for the last 15 minutes of baking. With that basic formula you can do whatever you want. Add herbs and spices for a savory bread pudding or dried fruits and nuts for a sweet. Really, the possibilities are endless!
- 4 cups cubed, stale hot cross buns
- 1/4 cup golden raisins
- 1/4 teaspoon cinnamon
- 2 tablespoons brown sugar
- 4 eggs
- 2 cups whole milk (or a combination of cream and milk, or half and half, whatever you want!)
- pinch of salt
- Preheat oven to 350. Grease a baking dish (my cute one from World Market doesn’t say what size it is, maybe 2 quarts?). Place cubed bread in baking dish and sprinkle raisins and cinnamon over the bread. Whisk the eggs and milk together with the pinch of salt. Pour over the bread and let it sit for about 10 minutes. Sprinkle the brown sugar over the top, cover with foil and bake for 40 minutes, uncover and bake for 15 minutes more. If it’s not browned to your liking, give it a quick run under the broiler.
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.