1 x pack (6 in a pack) hot-cross buns
500ml full cream milk.
2 x tsp sugar, you can use more if you want a sweeter bread pudding.
3 pieces of cinnamon sticks.
2 x tsp vanilla essence.
Fine cinnamon for sprinkling over the top of the bread pudding.
3 blobs of butter.
Lightly grease a dish and set aside.
Break the hot cross buns up into pieces and place in the dish.
In another bowl, mix the eggs, the milk, sugar and vanilla essence until the sugar has dissolved.
Pour this mixture over the pieces of hot cross buns and press down on the hot cross buns so that all the pieces are covered with the egg mixture.
Sprinkled the fine cinnamon over the top, place the cinnamon sticks and blobs of butter on top.
Bake in a preheated oven at 180 degrees till firm which is roughly 30 to 40 minutes, all depending on your oven.
Prepared, tried and tested by: Bobby Swanson