Hot Cross Bun Bread Pudding

Hot Cross Bun Bread Pudding

• • 4 day-old hot cross buns, cut into cubes (about 6 cups)

  • 2 whole eggs, plus 2 egg yolks

  • 1/2 cup skim milk

  • 1/2 cup orange juice

  • 1 teaspoon freshly grated orange zest

  • 1 teaspoon vanilla

  • 2 tablespoons brown sugar

sauce:

• • 1 cup orange juice

  • 1 tablespoon unsalted butter

  • 1/4 cup honey

  • 1 teaspoon vanilla

  • 1 teaspoon freshly grated orange zest

  • 1/4 teaspoon grated nutmeg

Preheat the oven to 350. Spray 4 ramekins or oven-safe bowls with non-stick spray. Place ramekins on a baking sheet and set aside.

Place the bread cubes in a large bowl and set aside. In a separate bowl, whisk together the eggs and yolks, milk, orange juice, orange zest, vanilla and brown sugar. Pour mixture over the bread and toss with a spatula. Let sit for a few minutes until the bread absorbs the liquid. Divide mixture between the ramekins.

Bake at 350 for 25 minutes, until golden brown on top.

Meanwhile, in a medium saucepan, combine the all the ingredients for the sauce. Bring to a boil over medium heat and continue to boil until reduced by half, about 15 minutes. Pour the sauce over the bread pudding before serving.

Yields 4 servings.

Recipe from Curly Girl Kitchen