Bread and butter pudding is a classic British dessert. We've given it a SORTED twist using leftover hot cross buns and added some banana. No more throwing away dried or stale buns. Great with old pastries as well!
preheat oven to 180°C.
heat milk, cream and vanilla together until hot (not boiling).
slice the hot cross buns in half. spread the butter on each half and put in deep dish with the crosses showing up and with slices of banana in between the pieces. sprinkle with nutmeg and cinnamon.
whisk eggs and caster sugar until pale in a bowl. pour warm milk and cream over egg mix and pour straight into the ovenproof dish.
make sure all the bun tops have been soaked in the custard. sprinkle with Demerara sugar and leave for 30 minutes for the bread to absorb the custard. bake in the oven for 25 minutes until the topping is golden and it does not wobble.
serve with plenty more custard or ice cream. serves 6.