It cuts like cake, is custardy like bread and butter pudding, and tastes like Easter. And best of all, you can assemble it the night before.
450g hot cross buns (about 6), cut into 2.5cm cubes
250ml (1 cup) thickened cream
½ cup white sugar
1 tsp cinnamon powder
1 tsp vanilla extract
1 cup sultanas
30g unsalted butter, melted
icing sugar, for dusting
1. Preheat oven to 160C fan-forced (180C conventional). Generously grease a 20cm springform cake tin with butter.
2. Spread bun pieces over 2 baking trays and bake for 15 minutes, tossing and switching trays halfway through. Remove and let cool for 15 minutes on the tray.
3. Whisk eggs, cream, sugar, cinnamon and vanilla together in a large bowl. Add buns, toss to coat then set aside for 30 minutes to absorb the egg mixture. Stir in sultanas. (For the overnight version, refrigerate at this stage.)
4. Pour mixture into prepared cake tin. Drizzle over melted butter, cover with foil and bake for 45 minutes. Remove foil and bake for a further 20 minutes.
5. Remove from oven and allow to stand for 10 minutes then run a knife around the edge of the pan before removing the tin. Cut into (generous!) wedges and serve warm, dusted with icing sugar, with custard for serving.
This recipe features in Nagi's four days of Easter feasting menu