If your Easter long weekend is anything like our, you’ll have a surplus of two things – Hot cross buns and family.
So we wanted to share a recipe for a dessert that’s a little bit naughty and a lot delicious.
It’s a great way to use up any leftover hot cross buns whilst commingling two of life’s greatest pleasures – dessert and alcohol (which should help with the family part of the equation).
The best thing about this recipe is that is so easy to make that that even your cat could do it. Just joking – please don’t let your cat near the oven.
All you have to do is slice up some hot cross buns, mix them with a bunch of creamy goodness like eggs, milk, and heavy cream, and then bake them until they’re golden brown and delicious.
The real kicker to this recipe though is the whiskey glaze.
Not only does it add a little bit of sweetness to the dessert, but it also gives you an excuse to break out the whiskey bottle and pour yourself a little nip while you’re cooking.
Ingredients for Hot Cross Bun Bread Pudding:
6-8 Hot Cross Buns, sliced in half
4 eggs
2 cups whole milk
1 cup cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup raisins
1/4 cup currants
Butter, for greasing
Ingredients for Whiskey Glaze:
1/2 cup powdered sugar
1 tablespoon unsalted butter, melted
1-2 tablespoons whiskey
1/2 teaspoon vanilla extract
Instructions:
Preheat oven to 175°C.
Grease a 33 x 23 cm baking dish with butter.
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg.
Add the sliced Hot Cross Buns, raisins, and currants to the bowl and mix well.
Pour the mixture into the greased baking dish and bake for 35-40 minutes or until the top is golden brown and the pudding is set.
While the pudding is baking, make the whiskey glaze. In a small bowl, whisk together the powdered sugar, melted butter, whiskey, and vanilla extract until smooth.
When the bread pudding is done, remove it from the oven and let it cool for a few minutes.
Drizzle the whiskey glaze over the top of the bread pudding.
Serve warm and enjoy!
