Ever wonder what to do with Easter leftovers? I am not talking about the savoury part of the Sunday celebration but rather those sweet bits. Keep those crusty, over warmed hot crossed buns and extra chocolate eggs to make a bread pudding to extend the goodness of Easter just a little longer.
Last year, I got caught with an extra bag of hot cross buns in my bread draw and way too many chocolate eggs that I hid in my freezer. Rather than waste them( or eat them), I decided to work on a dessert that is easy to make and loved by guests for an impromptu dinner.
So here it is. I made them into individual servings but you could also make one big pudding, which means cooking it a little longer. Let me know how you enjoy this recipe.
- 7 cups shredded hot cross buns, dried (aprox. 6 buns)
- 1/2 vanilla pod
- 2 cups milk
- 1 cup cream
- 3 eggs
- ¼ cup chopped leftover Easter egg chocolate
- Butter a 6 muffin-tin tray.
- Pre-heat oven to 180C (375F)
- Shred the hot cross buns and spread them out on a cookie sheet.
- Dry in a warm oven, if not already dried out.
- Scape out seeds of 1/2 a vanilla pod in a medium bowl then mix in milk, cream and eggs.
- Once well combined, add chopped chocolate Easter eggs to the custard mixture.
- Once the bun pieces are dried out, place into a bowl and pour over custard mixture.
- Let the bread pieces soak up the custard then mix until it is well blended.
- Pour the bread pudding mixture into the 6 prepared muffin tins.
- Let sit for 15 minutes before cooking.
- Cook in a 180C (375F) oven for 30 minutes or until puffed and golden.
- Serve with a scoop of ice cream and a smile reminiscent of the wonderful tastes of Easter.
Think ahead and save those over-heated crusty pieces to reuse rather than throw out perfectly good food.