Easter Bread Pudding

Instructions

1. Prepare the baking dish
   Preheat the oven to 180°C (160°C fan/350°F). Butter a 2-liter (9x13 inch) ovenproof baking dish generously.
2. Butter the hot cross buns
   Spread the softened butter evenly over the cut sides of the hot cross buns. Arrange the bottom halves, buttered side up, in the prepared baking dish, fitting them snugly together.
3. Add the dried fruit
   Scatter the sultanas or mixed dried fruit evenly over the bottom halves of the buns. Place the top halves, buttered side up, over the dried fruit layer.
4. Make the custard
   In a large bowl, whisk together the eggs, milk, cream, caster sugar, vanilla extract, cinnamon, nutmeg, and orange zest until well combined and slightly frothy.
5. Soak the pudding
   Slowly pour the custard mixture over the buns, making sure to cover them completely. Press down gently on the buns to help them absorb the custard. Let stand for 15 minutes to allow the buns to soak up the liquid.
6. Bake the pudding
   Place the baking dish in a larger roasting tin and pour enough hot water into the tin to come halfway up the sides of the dish (creating a water bath). Bake for 40-45 minutes until the custard is set but still has a slight wobble in the center and the top is golden brown.
7. Glaze the pudding
   Remove from the oven and brush the top with warmed apricot jam to create a glossy finish. Allow to cool for 10 minutes before serving.