Cinnamon bun pudding

Name: Cinnamon bun pudding
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Ingredients: 3 pack 2 cinnamon buns; 300 ml whipping cream; 1 tsp vanilla bean paste; 300 ml Essential British Free Range Semi Skimmed Milk; 3 British Blacktail Free Range Large Eggs; 1 tbsp caster sugar

Cinnamon buns make this twist on bread and butter pudding deliciously mellow and warming.

5 out of 5 stars(10) Rate this recipe

Serves10
CourseDessert
Prepare10 mins
Cook35 mins
Total time50 mins
Plus5 minutes standing

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3 pack 2 cinnamon buns
300ml whipping cream
1 tsp vanilla bean paste
300ml Essential British Free Range Semi Skimmed Milk
3 British Blacktail Free Range Large Eggs
1 tbsp caster sugar

Preheat the oven to 170ºC, gas mark 3. Halve the cinnamon buns (as you would a burger bun) and arrange, overlapping, in an ovenproof dish (about 1 litre in capacity).
In a medium saucepan, heat the cream, vanilla and milk until steaming. Meanwhile, in a mixing bowl, use a balloon whisk to whisk the eggs and sugar. Slowly pour the hot milk mixture over the eggs, whisking continuously until combined. Pour this custard all over the buns, making sure they are well-soaked.
Bake for about 30 minutes until the pudding is just golden in places and set on top. Stand for 5 minutes before serving.