Easter Bun Pudding

Easter Bun Pudding
  • 1 loaf of 56 oz. National Easter bun
  • 1 cup of Rum cream
  • 3 tablespoons of Vanilla
  • 3 tablespoons of Allspice
  • 2 tablespoons Cinnamon
  • 2 tablespoons of nutmeg
  • 1 cup of Heavy cream
  • 3 cups of warmed Coconut milk
  • 1/2 cup of Raisins
  • 6 Eggs
  • 1/4 cup of melted butter
Preparation Method
  1. Cut bun into 1-inch cubes and place in large bowl
  2. Add raisins, cinnamon, allspice, nutmeg and salt to bowl and stir
  3. In another bowl, whisk eggs and vanilla
  4. Add warmed coconut milk, heavy cream, melted butter and rum to egg mixture and stir
  5. Add liquid mixture to bread and stir until bread is wet
  6. Pour mixture into a greased baking dish and let sit for 15 mins
  7. Place dish into a preheated 280 degree oven for an hour and then turn the oven down to 200 degrees for another 30 minutes or until knife comes out clean.
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