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Hot Cross Croissant and Butter Pudding

or Bread and Butter Pudding, fiddled with.

or 'how to use up leftover bakery items from your freezer'

2 hot cross (or fruited) buns
4 small croissants
4-5 tbsp sugar
3/4 cup raisins (optional, but if you don't use them, I would increase the sugar)
3 eggs
700ml or 24fl oz milk
1/4 tsp mixed spice
scrape of nutmeg

Preheat oven to GM4/350F/180C
Butter an ovenproof dish - mine is about 9" round and 4" deep. If you like it more crispy than moist, use a longer, shallower dish.
Obviously, you can use any bread, pastry or patisserie item. Traditionally, stale bread was used.

Slice the hot cross buns horizontally into 3 slices.
Slice the croissants in half horizontally.
Butter each slice.

Start to arrange the slices. Lay the first 3 slices of bun on the bottom of the dish and scatter with some of the raisins. Sprinkle with about 1/2 tbsp sugar.
On top of that, arrange 4 halves of croissant. Scatter with some raisins and another 1/2 tbsp sugar.
Another layer of 3 bun slices, raisins and sugar.
Finally, the last 4 halves of croissant, raisins and 1 tbsp sugar.

Whisk the eggs well with a fork in a large jug. Slowly add the milk, whisking to incorporate.
Pour the eggy milk through a sieve over the pastry layers.
Sprinkle the mixed spice, 1 1/2 tbsp sugar and a covering of nutmeg over the top.
Allow to stand for around 10 mins to allow it all to soak in.

Bake for 45 - 60 mins until set, puffy and browned.

Let it catch its breath for 10 mins or so, then serve. Cold leftovers are pretty fabulous too.