Hot cross bun pudding makes Sunday’s bread last all week

Featured, Recipes — By on April 10, 2012 at 1:29 pm

Hot cross bun bread pudding waiting to be drizzled with some caramel sauce.

If you have leftover Easter bread from the weekend you could make delicious bread pudding out of it. You could also just use four cups of any cubed bread. Just remember that thicker bread is best when it comes to bread pudding. That’s why four humungous hot cross buns from Sweet Savannah’s in Marathon were perfect fits to try a new recipe with. A slightly salty caramel sauce gives this pudding a proper finish. Good for 6 heaping portions.

  • 4 cups of cubed hot cross buns (or any bread on hand)
  • 2 Tablespoons of unsalted butter
  • 2 cups of milk
  • 3 eggs
  • 1/2 cup sugar + 2 Tablespoons extra
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon fresh grated nutmeg (optional)
  • dash of table salt

Step 1. Butter a 8 x 8 baking dish on all sides.

Step 2. Cube your buns or bread and place in baking dish, spreading evenly.

Step 3. In a medium bowl add milk, eggs, 1/2 cup sugar and remaining ingredients. Whisk until everything is incorporated, especially eggs and any lumps from spices.

Step 4. Pour over bread and let sit for 20-30 minutes. During this time begin preheating oven to 375 degrees. Melt butter and brush over top of pudding. Sprinkle 2 tablespoons of sugar over top.

Step 5. Bake pudding in middle rack for 50 minutes. Check for browning and place knife in middle of pudding. If it comes out clean, pudding is done. If not, bake for an additional 10 minutes and check again. Serve with caramel sauce.

For a simple caramel sauce go here. 

Thank you Sweet Savannah's for making stomachs happy with your goodies.

Sweet Savannah’s is a bakeshop located in Marathon at 11287 Overseas Highway. Open daily from 8 a.m. to 9 p.m., you have to check out the piña colada cupcakes at $2.99 each. You get a pineapple filling with a creamy  coconut buttercream frosting. Or you can stay classic and devour a red velvet with a cream cheese center and topped with cream cheese frosting. Rotating flavors to look out for are cayenne chocolate and the root beer float cupcake. Ice cream comes in 24 different varieties, including gluten and dairy, sugar free. Read more about the Florida Keys’ cupcakery and creamery here. 

Piña Colada cupcake outshines chocolate.

Sweet Savannah's on Urbanspoon

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