Hot Cross Bun Pudding (al a mode)

Tired of talking about the weather? Well, look no further as right now the most popular small talk topic is how early Easter is this year. So, need something to relieve tension or start an awkward conversation use this catchy phrase: "Easter is early this year."

I guarantee that it will be responded with something like "Yay, it is isn't it? Weird." It will give one all of 20 seconds worth of conversation, but it will be started!

Sometimes starting something is the hard part. Especially for us procrastinators. Sainsbury's contacted be and asked if I'd be interested in creating something for their Little Twists promotions. Specifically something for Easter I leaned towards hot cross buns. I bought two packages of them in anticipation for twisting them up somehow, but as I procrastinated they went hard and un-interesting.

What do most people do with stale bread? That's right bread pudding!! Why not use hot cross buns they are bread like! I twisted up my bread pudding by using hot cross buns. Or did I twist up the hot cross buns by making them into bread pudding?

Does it really matter when it tastes so good? This would make a better small talk topic! No weather or stating the obvious with this pudding!

Hot Cross Bun Pudding

450g hot cross buns, aprox. 6 buns, torn up
550ml milk
100g chocolate chips
50g sultanas/raisins/mixed peel
1 large egg
100g butter, melted
4 tsp mixed spice
1 tsp cinnamon
100g dark brown sugar
demerara sugar
ice cream to serve

Heat the oven to 180C and lightly grease a 20 x 25 or 20 x 32 casserole dish.
Place all the torn up buns in a large bowl and pour over the milk, leave to soak for 20 minutes. In a separate bowl whisk the remaining ingredients, except the demerara sugar and ice cream, together. Then stir this into the soaking buns, it will mush it all together. Spoon into the prepared dish and sprinkle the demerara sugar over the top. Bake in the preheated oven for 45-50 minutes or until golden brown and puffy. Leave to cool slightly, it won't be as puffy anymore, before serving it with with a scoop of ice cream on top!

notes: As mentioned above Sainsbury's asked me to make a little twist on a seasonal treat! I was compensated for my ingredients and not much more. Please see my contact/policy page for further information. 

Bread & Butter Pudding {recipe review}

When it comes to baking I am one of two extremes. I love crazy flavor combinations, once I had pepper and caramel on top of vanilla ice cream. It was amazing!

Yet, I love simple classic food combinations too, like strawberries and cream. So, basically I am the most contradictory person I know. That about sums it up really.

Recently I was approached and asked if I would like to try a recipe from Sunrise Senior Living. It’s a company that provides assisted living for the elderly. With an aim to encourage independence, preserve dignity and enable freedom of choice for all their residents.

Of course I said I’d love to try the recipe for Bread & Butter Pudding! Desserts are my thing, clearly!

The recipe was clear and easy to follow and to top it off it tasted great! Especially with the suggested vanilla custard!

Simple ingredients, most of which can be found in any cupboard, and a clear instructions you can’t go wrong with this recipe! Anyone any age could make this Bread & Butter Pudding. 

I have never made Bread & Butter Pudding in layers like this before, which I thought was an easier way to make it really. Just butter the bread and layer it up!

Because of the size of my baking dish I only had two layers, I would have liked at least three. That was the only thing not stated in the recipe - what size of baking dish to use. I could have done another layer I suppose, but then I would have had to adjust the rest of the recipe as well. 

Overly all the pudding was a real hit with my family! It is a classic for a reason! 

notes: This post is an association with Sunrise Senior Living and the recipe can be found on their site here along with many other recipes that are easy and sound delicious! All opinions are my own for more information please see my contact/policy page. 

5 ways to use your Brioche Pasquier Loaf

1. Cinnamon Toast

Cinnamon Sugar: 2/3 cups sugar mixed with 1 tbsp ground cinnamon

Toast your brioche slice and liberally butter sprinkle the cinnamon sugar on top leave for about a minute then tap off the excess cinnamon sugar back into the cinnamon sugar pot/jar.

2. PB & J Sandwich

All you need is your favorite jam be it strawberry, raspberry, or bramble on one slice of brioche and peanut butter on the other. Then enjoy!

3. Hamburgers

Some trendy burger joints are now offering brioche buns for a small extra fee. And other trendy burger places are using sliced bread instead of buns. So, I thought I’d use both trends and use sliced brioche for my hamburgers!

4. Chocolate Chip Bread Pudding:

260g sliced Brioche Pasquier, cubed

100g chocolate chips

3 large eggs

40g light brown sugar

2 tbsp of dark rum

600ml full fat milk

4 handfuls of demerara sugar

Lightly butter a baking dish and add the stale cubed bread. Sprinkle the chocolate chips over the stale cubed bread. Whisk the eggs, brown sugar, rum and milk together before pouring all over the stale cubed bread. Then sprinkle about 4 small handfuls of the demerara sugar over the top, this is what gives it a nice sugary crunch on top. Heat the oven to 170C. Soak for about 20 minutes while the oven heats up. Bake in the oven 40-50 minutes. Let it cool slightly before serving!

5. Classic Bread & Butter

Let’s be honest Brioche is delicious and I ate at least half of my Brioche Pasquier loaf with a slathering of butter. Sometimes with Maple Moose Butter! When it's paired with the sweetness of the brioche loaf it is something pretty special! Yum! 

notes: I was given a couple of loaves of Brioche Pasquier to try, please see my contact/policy page for further information. Moose Maple Butter was also given to me at Food Blogger Connect. Recipe is adapted from Nigella’s Kitchen.